| Toss chicken pieces in flour. Season with salt and pepper. Cut bacon in half, roll in small roll and secure with a toothpick. Saute onion in butter. Remove from pan. Brown bacon and remove from pan. Brown chicken and remove from pan. Add 2 tablespoons flour and brown. Slowly add water. Add chicken stock cube and bring to a boil, stirring constantly. Put chicken, mushrooms and onion in corning ware. Pour sauce over. Add fresh pineapple and bacon (toothpicks removed). Cover. Bake 1-1 1/4 hours or until chicken cooked through. Sprinkle with parsley. Serve with rice. |
