|Chicken breasts||6 , skinned and boned|
|Soy sauce||1 Tablespoon|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Powdered ginger||1⁄2 Teaspoon|
|Hot cooked rice||4 Cup (64 tbs)|
|Ripe avocados||2 , sliced|
In glass baking dish combine butter, soy sauce, pineapple juice and ginger.
Cook on roast (7) for 3 minutes or until mixture bubbles.
Roll chicken pieces in sauce to coat and arrange in dish.
Cover with wax paper.
Cook on high (9) for 6 minutes.
Turn pieces over and continue to cook 6 to 8 minutes.
Remove chicken from dish, reserving juices.
Arrange cooked chicken on platter over cooked rice; top with avocado slices.
In glass mixing bowl, stir 1 cup reserved juices into cornstarch.
Cook on high (9) for 1 to 2 minutes or until sauce is thick and clear.
Pour sauce over chicken, avocado and rice.
Sprinkle with paprika, if desired.