Candied Chicken Breasts Recipes

CANDIED CHICKEN BREASTS

Steps:

• 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 9x13 inch baking dishes.
• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.

HONEY-PECAN CHICKEN BREASTS

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

CHICKEN BREAST WITH GARLIC AND CANDIED LEMON

Steps:

• Preheat oven to 425°F.
• Cut rind from lemons into thin strips and place in saucepan along with sugar and water.
• Simmer and cook until peel is translucent, 10-15 minutes. Strain and let cool.
• Juice lemons, set aside.
• In heavy ovenproof saute pan, heat oil over medium heat.
• Add garlic cloves and chicken breasts. Brown chicken on both sides.
• Add stock and lemon juice, bring to boil over high heat.
• Transfer pan to oven and roast for 15 minutes or until chicken is golden and juices run clear. Reserving sauce in pan, transfer chicken to warm platter and cover with foil to keep warm.
• Reduce sauce until it coats back of spoon, 20-30 minutes.
• Add candied lemon.
• Season to taste with salt and pepper.
• Spoon sauce over chicken breasts to serve.

CARAMELIZED BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.

CROCK POT CANDIED CHICKEN

Steps:

• Place your chicken in the crock pot. Cover with brown sugar, pepper, garlic and soy sauce. Add the vinegar and soda.
• Cover and cook on low for 6-8 hours. I cooked it for 6 hours and the chicken was a bit too done -- I think I'll cook it for closer to 5 hours on low--tops. It cooked up really quick. It will differ slightly also if the chicken is frozen or thawed. It was VERY yummy though! Just watch your chicken--you know your crock pot best too.

CANDIED CHICKEN BREASTS

Steps:

• Mix 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 9x13 inch baking dishes.
• Preheat oven to 350 degrees F.
• In a large saucepan over low heat, combine sugar, mustard, ketchup, soy, onion, 1/2 teaspoon salt and water.
• Bring to a boil, and pour over chicken.
• Cover.
• Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear.
• Let cool, garnish with pineapple rings and serve.