3 chicken breasts, split
1/3 c. shortening or salad oil
1 can (6 oz.) frozen pineapple-orange concentrate, undiluted
1/4 c. (1/2 stick) butter
1 tsp. ginger
1 tsp. soy sauce
1 avocado, peeled & sliced
1 tbsp. lime juice
1 pkg. (1/2 lb.) long rice, cooked or 6 c. cooked rice
1/2 c. coarsely chopped Macadamia nuts

Saute chicken in hot fat, turning several times until lightly browned; place in shallow baking pan in single layer. Heat concentrate, butter, ginger and soy sauce until blended; brush over chicken. Bake in moderate oven (350 degrees) for 35-40 minutes, basting every 15 minutes with fruit sauce until chicken is glazed and tender. Brush avocado slices with lime juice. Arrange chicken and avocado on rice; sprinkle nuts over rice; serve with any remaining sauce.

This product may be obtained in Oriental and specialty stores and is known as long rice, bean threads, or transparent noodles. It is very light and has no starchy taste. Made from green beans, it is sold in bunches, dry and white. Soak in cold water 1/2 hour; cut with scissors to length desired. Place in boiling water; heat to boiling again; drain; discard water. Pour cold water over rice; drain. Heat in hot soup or consomme about 10 minutes. Makes 6 servings.