Rinse the chicken breasts and pat dry.
*In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 tsp 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 on each side. Layer chicken in lightly greased baking dish.
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire, soy sauce, onion, ½ tsp salt and water. Bring to a boil and pour over chicken.
To Freeze: Freeze in freezer safe, oven ready baking dish.
To Reheat: Defrost. Bake at 350 for 30 minutes OR cook from frozen at 350 for 1.5 hours.