INGREDIENTS

* 10 skinless, boneless chicken breast halves
* 2 cups dry bread crumbs
* 2 tablespoons all-purpose flour
* 1 tablespoon dried oregano
* 2 teaspoons salt
* 2 teaspoons ground black pepper
* 1 tablespoon vegetable oil
* 1 1/2 cups packed brown sugar
* 1/4 cup prepared mustard
* 1/2 cup ketchup
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1/4 cup grated onion
* 1/2 teaspoon salt
* 3/4 cup water
* 10 pineapple rings

DIRECTIONS

1. Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9×13 inch baking dishes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
4. Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.