4 lb. chicken breasts, split & skinned
1 tsp. garlic salt
1/2 tsp. ground ginger
1 can pineapple chunks, save juice
1/2 c. coffee flavored liqueur or strong coffee with 2 tsp. sugar
1 tbsp. fresh lemon juice
2 tbsp. cornstarch
2 more tbsp. coffee flavor
1 can mandarin orange sections
1/2 c. thinly sliced scallions
1/2 c. slivered Brazil nuts or almonds
1/2 c. chicken broth

Fry chicken in broth adding garlic salt and ginger until white. Remove chicken to 13 x 9 inch baking dish. Add pineapple juice, 1/2 cup coffee flavoring and lemon juice to pan drippings and pour over chicken. Bake at 350 degrees for 30 minutes.

Combine cornstarch and 2 tablespoons of coffee flavoring and stir into pan from which chicken has been removed to serving dish. Bring cornstarch to a boil, add orange and pineapple. Pour over chicken and sprinkle with nuts and scallions.