Island Pineapple Chicken Breasts (crockpot)

4 green onions

3 T. butter
4 skinless chicken breast halves

flour seasoned w/ salt & pepper

1 (14 oz) can sliced pineapple

1 avocado

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.



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