This recipe brings a delightful twist to chicken breasts with a sweet and tangy glaze, complemented by a touch of tropical flavor.
Combine the flour, oregano, salt, and pepper in a mixing bowl.
Ensure the mixture is well combined to evenly coat the chicken.
Heat a skillet over medium-high heat with a drizzle of oil.
Use a non-stick skillet to prevent sticking.
Dredge the chicken breasts in the flour mixture, coating evenly.
Shake off any excess flour to avoid clumping.
Sear the chicken in the skillet until golden brown on both sides, about 3-4 minutes per side.
Do not overcrowd the skillet; cook in batches if necessary.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before baking.
In a saucepan, combine the brown sugar, mustard, soy sauce, onion, water, and pineapple juice. Bring to a boil while stirring.
Stir continuously to dissolve the sugar and prevent burning.
Arrange the seared chicken in a baking dish and pour the glaze over it.
Ensure the chicken is evenly coated with the glaze.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Check the chicken's internal temperature to ensure it's fully cooked.
Remove the foil and bake for an additional 10 minutes to thicken the glaze.
Basting the chicken with the glaze during this step enhances flavor.
Serve the chicken hot, garnished with fresh pineapple slices if desired.
Pair with your favorite sides for a complete meal.
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