4 skinless, boneless chicken breast halves
1 (10.75 ounce) can beer
1 can beer with sugar
1 (8 ounce) can crushed pineapple juice
1 (17 ounce) can chicken bouillon granules
1 quart heavy cream
1 (4 ounce) can Japanese-style miso soup
3 tablespoons all-purpose flour
1 quart chicken bouillon
1 cup crushed cornflakes cereal
Place chicken in a metal bowl or plastic bag; cut into 1 inch pieces. Combine chicken, beer, pineapple juice, bouillon, cornflakes and melted butter in blender, being careful not to clump.
Blend gently until chicken pieces are so small that they are barely visible in the center of the blender. Pour mixture into 2 shallow 2 quart casserole dish, cover with aluminum foil.
Bake in 12 to 15 inch roasting pan for 30 to 35 minutes, or until chicken and meat juices are no longer pink or runny. Remove chicken pieces and bones. Cool and grease roasting pan. Cut chicken pieces in half for garnish. Serve with bread crumbs, bacon strips or toothpicks.