4 green onions
3 T. butter
4 skinless chicken breast halves
flour seasoned w/ salt & pepper
1 (14 oz) can sliced pineapple
brown rice, cooked separately
Preheat oven 350 degrees F.
Chop onions using only 1 inch of
green tops. Saute in 1 T. butter
until glazed; transfer to crockpot.
Coat chicken breasts in seasoned
flour; saute until brown on both
sides; transfer to crockpot. Drain
pineapple; pour juice over
chicken. Cover & cook on Low
3-4 hours or High 1 1/2 – 2 hours
or until breasts are tender. Saute
pineapple slices in butter until
golden; place on heated
platter. Top each with a chicken
breasts. Slice avocado into 8
lengthwise strips & place 2
slices on each chicken breast.
Serve pan drippings over cooked
rice. Serves 4.