I read all the reviews and took the suggestions of several, and it turned out great. First, you do NOT need to fry the chicken. I fried half my pieces, and didn't fry the other half. We prefered the non-fried pieces, as they were more moist. Also: Cut the brown sugar down to 1/2 cup (I can't imagine how sweet it would be with another cup.) I used 1/2 C. of pineapple juice from the canned pineapple rings, and 1/4 C. water,which helped add back some of the sweetness from the omitted brown sugar. I cut the split chicken breasts in half (or more), dredged the chicken in egg/milk wash before breadcrumbs. Used Garlic herb bread crumbs instead of the regular crumbs and spices. Poured the sauce over the fried, and unfried pieces, and baked for 30 minutes uncovered, then, added pineapple chunks, and cooked for 15 more minutes uncovered. Very sweet, and yummy. (My favorite Chicken recipe on this site is still the Bourbon Pecan Chicken!) I gave this recipe four stars because it was very, very good, but a little sweet to make it five star for me.
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I read all the reviews and took the suggestions of several, and it turned out great. First,...