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Hawaiian Chicken Breasts



  1. Chop onions using only 1 inch of green tops.
  2. Sauté in 1 tablespoon butter until glazed.
  3. Transfer to slow cooker.
  4. Coat chicken breasts in seasoned flour.
  5. Sauté in 2 tablespoons butter until brown on both sides.
  6. Transfer to slow cooker.
  7. Drain pineapple. Pour juice over chicken.
  8. Cover and cook on LOW 3 to 4 hours or on HIGH for 1 1/2 to 2 hours or until breasts are tender.
  9. Sauté pineapple slices in 1 tablespoon butter until golden.
  10. Place on heated platter.
  11. Top each with a chicken breast.
  12. Slice avocado into 8 lengthwise strips.
  13. Place 2 strips on each chicken breast.
  14. Serve pan drippings over rice.

Yield: 4 servings


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