3/4 cup canna-flour
1 1/2 teaspoons salt
1 teaspoon celery salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground nutmeg
8 skinned chicken breast halves
1/2 cup canna-butter
2 cups pineapple juice, unsweetened
1 tablespoon plus 1 teaspoon soy sauce
1/4 Cup granulated sugar


1. Mix together canna-flour, salt, celery salt, garlic powder, onion powder, and nutmeg; dredge chicken in seasoned flour mixture.
2. In a heavy skillet, brown chicken breasts in melted canna-butter; when chicken is golden brown, transfer to a 13x9x2 inch baking dish.
3. Combine pineapple juice, soy sauce and sugar; mix well and pour over chicken.
4. Cover tightly with foil and continue baking until chicken is tender, about 30 to 40 minutes longer, basting with pan juices several times. serve any leftover sauce with with chicken, if desired.