Tutti-Frutti Chicken

1. Bone, skin and flatten chicken breasts.
2. Split breasts; wrap each half around folded ham slice.
3. Melt 1/2 cup butter in small saucepan; dip chicken rolls in butter.
4. Combine salt, pepper, flour and crumbs; coat chicken well with crumb mixture.
5. Brown chicken in small amount of oil in skillet until crisp; transfer to rack in broiler pan.
6. Bake at 325 degrees for 20 minutes or until tender.
7. Drain oranges; drain pears and pineapple, reserving juices.
8. Slice pears into halves lengthwise.
9. Combine reserved juices in large saucepan; stir in cornstarch.
10. Cook over medium heat, stirring constantly, until clear and thickened.
11. Stir in soy sauce and 2 tablespoons butter.
12. Drain cherries.
13. Fold fruits into sauce gently.
14. Add marjoram, rosemary, thyme, onion flakes, remaining salt, 1 tablespoon butter and bay leaf to 2 1/2 cups water; bring to a boil.
15. Add rice gradually; reduce heat.
16. Simmer, covered, until rice is tender and fluffy; remove bay leaf.
17. Arrange rice on large heated platter; place chicken over rice.
18. Spoon fruit sauce over all.
19. Garnish with almonds and chow mein noodles.

Serve immediately.