Hawaiian Chicken

Whisk together the soy sauce, Worcestershire sauce, pineapple juice, sesame oil and ginger.
Add chicken to a gallon sized zip lock bag, pour in the marinade and seal. Refrigerate for at least an hour.

Preheat oven to 425.

Arrange bread pieces on a baking sheet, drizzle with olive oil and sprinkle with seasoned salt. Bake for 3-5 minutes, until browned and crispy. Remove and pulse in a food processor until it resembles bread crumbs.

Decrease oven temp to 350.

Remove chicken (reserving marinade) and dredge in bread crumbs until coated. Place on a baking sheet sprayed with nonstick spray and bake for 30-40 minutes, until done throughout.

While chicken is baking, whisk the flour and water together. Pour the remaining marinade in a small sauce pan with the butter, and bring to a boil. Reduce to medium for about 3 minutes. Add water/flour mixture, stirring constantly, reduce heat to low and simmer until thickened, about 1-2 more minutes.

Serve chicken over couscous and drizzle with sauce.