3 Tablespoons Butter
4 Chicken breast halves
Flour seasoned with salt and pepper
1 Can sliced pineapple, (14 Ounces)
Rice; hot, buttered
Chop onions using only 1" of green tops. Saute in 1 T of butter untilglazed. Transfer to crock pot. Coat chicken breasts in seasoned flour. Sautein butter until brown on both sides. Transfer to crock pot. Drain pineapple.Pour juice over chicken. Cover and cook on low 3-4 hours (high 1 1/2 - 2hours) or until breasts are tender. Saute pineapple slices in butter untilgolden. Place on heated plater. Top each with a chicken breast. Sliceavocado into 8 lengthwise strips. Place 2 strips on each chicken breast.Serve pan drippings over rice.