2 frying chickens, cut up (or chicken parts)
1 c. flour
1/2 tsp. seasoned salt
1/2 lb. butter
1 c. orange juice
2 tbsp. lemon juice
1/2 c. brown sugar
1 tbsp. cornstarch
1 tbsp. soy sauce
1 fresh pineapple, cubed
1 fresh papaya, cubed

Shake chicken parts in paper bag with flour and seasoned salt. Melt butter and rub 2 tablespoons of it into a large baking dish. Place chicken in pan and brush remaining butter over each piece. Bake 50 minutes at 350 degrees or until chicken is browned.

Meanwhile, combine juices, sugar, soy sauce, and cornstarch in a saucepan and bring to a boil, stirring constantly. Remove from heat when clear and thickened and add fruit.

Pour mixture over chicken, coating each piece, and bake 10 minutes longer. Garnish with chopped parsley or green pepper and sesame seeds, if desired. Serve with Savory Lemon Rice.

SAVORY LEMON RICE:

2 tbsp. butter
1/2 clove garlic, minced (or garlic powder)
1/3 c. Minute Rice
1/3 c. chicken broth
1/2 tsp. salt
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 tbsp. grated lemon rind

Melt butter in saucepan. Add garlic and saute until golden brown. Stir in rice, broth, and salt. Bring quickly to a boil over high heat. Cover; remove from heat and let stand 5 minutes. Add parsley, lemon juice, and rind; mix lightly with a fork.