Hawaiian Layered Chicken 8 skinless, boneless chicken breast halves 1 1/2 cups quick-cooking rice, uncooked 1 (3 1/2 ounce) can shredded coconut 1 (20 ounce) can pineapple chunks, drained, reserve juice 3/4 cup water 2 teaspoons fresh lemon juice 4 tablespoons orange marmalade 4 tablespoons butter or margarine, melted 4 tablespoons soy sauce 2 1/2 teaspoons ground ginger
Preheat oven to 350 degrees F.
Cut chicken into 1-inch cubes. Place half of chicken in bottom of large shallow baking dish. Layer rice on top of chicken, then arrange remaining chicken on rice. Add a layer of coconut; then a layer of pineapple chunks. Dot marmalade in spaces between chunks of pineapple. Mix water, lemon juice and pineapple juice: pour over layers. Pour melted butter or margarine and soy sauce over all. Sprinkle ginger on top. Bake, covered, for 30-40 minutes or until chicken and rice are done. Remove cover during last 5 minutes of baking to let brown.
