2 chicken breasts, cut in half
2 c. cold water
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. uncooked rice
1/2 c. water with 2 tbsp. cornstarch dissolved in it
2 tbsp. instant chicken bouillon
1 (8 oz.) can pineapple wedges, drained
1 (8 oz.) can mandarin orange sections, drained
3/4 c. fried coconut chips (gourmet item)
1/4 c. parsley, chopped fine

Place the chicken breasts, water, salt, pepper, and rice in a saucepan; bring to a rolling boil and remove any broth that may gather. Turn the heat down to a simmer; cover and cook for 30 minutes or until the breasts can be pierced with fork at the thickest part.

Remove the breasts from the broth and allow to cool. Continue to let the broth simmer as you stir in the mixture of the water and cornstarch. Add the chicken bouillon and continue to simmer, stirring constantly until the mixture has thickened.

Add the pineapple wedges and orange sections and keep warm over very low heat. Meanwhile, remove the white meat from the bones; try to remove each breast section in one piece. Place in an oven-proof platter. Pour the broth and fruit over all.