Hawaiian Layered Chicken

Yield: 8 servings

Ingredients

• 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, melted
• 4 tablespoons soy sauce
• 2 1/2 teaspoons ground ginger

Instructions

1. Heat oven to 350 degrees F.
2. Cut chicken into 1 inch cubes. Place half of chicken in bottom of large shallow baking dish.
3. Layer rice on top of chicken, then arrange remaining chicken on rice.
4. Add a layer of coconut; then a layer of pineapple chunks.
5. Dot marmalade in spaces between chunks of pineapple.
6. Mix water, lemon juice and pineapple juice: pour over layers.
7. Pour melted butter or margarine and soy sauce over all.
8. Sprinkle ginger on top.
9. Bake, covered, for 30 for 40 minutes or until chicken and rice are done.
10. Remove cover during last 5 minutes of baking to let brown.