4 Green onions 3 Tablespoons Butter 4 Chicken breast halves Flour seasoned with salt and pepper 1 Can sliced pineapple, (14 Ounces) 1 Avocado Rice; hot, buttered Chop onions using only 1" of green tops. Saute in 1 T of butter until glazed. Transfer to crock pot. Coat chicken breasts in seasoned flour. Saute in 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 -2 hours) or until breasts are tender. Saute 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.

         1 cup plain bread crumbs      2 tablespoons flour      1/4 cup Parmesan cheese      1 cup milk      6 chicken tenders (1/2" thick)      vegetable oil for frying      2 cups dry bowtie pasta      2 tablespoons butter      3 tablespoons olive oil      2 teaspoons crushed garlic      1/2 cup white wine      1/4 cup water      2 tablespoons flour      3/4 cup half and half      1/4 cup sour cream      1/2 teaspoon salt      1/8 teaspoon basil leaves          3/4 cup mild Asiago cheese, finely grated      Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken.     In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream; stir well. When mixture is smooth add grated Asiago cheese. Stir until melted. Finally, sprinkle fresh basil in the sauce, stir lightly, and remove from heat.