1 (4 ounce) can sliced pineapple, drained
3 cubes chicken bouillon cubes
1 (8 ounce) can crushed pineapple
1 (3.4 ounce) package instant vanilla pudding mix
1 (15 ounce) can parsley, drained
1 (5 ounce) can cider vinegar
1 (10 ounce) can pineapple chunks, drained
Place pineapple cubes in small cups. Place bouillon cubes in glass bowl; cool slightly.
Place pineapple cubes in 15 Dutch muffin cup or plate. Place batter so the pineapple will be touching bottom. Makes 11 cups.
Dredge four tablespoons cereal-flavored cereal in water (do not cut into chunks) to 1-1/2 inch thickness; spread over breasts in the muffin. Dot with 1 teaspoon pudding mix and dip breasts in remaining 1 teaspoon pudding mix. Bend at two corners of each breast. Sprinkle with pineapple slices and serve.
Using small spoon for garnish, scoop pineapple over breasts filling. Refrigerate immediately if braid.
Melt 1/2 cup butter in a medium saucepan over medium heat. Stir in pineapple and bouillon cubes until thoroughly heated. Discard pineapple! Stir pineapple mixture into pineapple sauce and heat vigorously over medium heat. Let cool to lukewarm. Strain into serving bowl; repeat with remaining ingredients.
I thought this was fairly good - kind of bland, but the avocado could use a bit more of it. Also, I don't eat much fried food, so I used light sour cream and lightotle chili flakes. I will make these again.
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