Hawaiian Chicken Breasts
Yield
4 servingsPrep
15 minCook
4 hrsReady
Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
scallions, spring or green onions
|
|
| 3 | tablespoons |
butter
|
|
| 4 | each |
chicken breasts
halves |
|
| 1 | x |
all-purpose flour
seasoned with salt and pepper |
*
|
| 1 | can |
pineapple
(14 ounces), sliced |
*
|
| 1 | each |
avocados
|
|
| 1 | x |
rice
hot, buttered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
scallions, spring or green onions
|
|
| 45 | ml |
butter
|
|
| 4 | each |
chicken breasts
halves |
|
| 1 | x |
all-purpose flour
seasoned with salt and pepper |
*
|
| 1 | can |
pineapple
(14 ounces), sliced |
*
|
| 1 | each |
avocados
|
|
| 1 | x |
rice
hot, buttered |
*
|
Directions
Chop onions using only 1inch of green tops. Sauté in 1 tablespoon of butter until glazed.
Transfer to crock pot. Coat chicken breasts in seasoned flour. Sauté in butter until brown on both sides. Transfer to crock pot.
Drain pineapple. Pour juice over chicken. Cover and cook on low 3 to 4 hours (high 1½ to 2 hours) or until breasts are tender.
Sauté pineapple slices in butter until golden. Place on heated plater. Top each with a chicken breast.
Slice avocado into 8 lengthwise strips. Place 2 strips on each chicken breast.
Serve pan drippings over rice.
