Instructions: Peel and pit avocados. Puree 2 of the avocados in blender or food processor with lemon juice, oil, cream, and mayonnaise. Slice remaining avocado, arrange with shrimp and wedges of camembert. Serve topped with Avocado Cream.

Main Dish:
Chicken with Apricot-Ginger Sauce

4 (2 pounds)

large chicken breasts, boned and skinned 2 tablespoons butter
3 tablespoons oil
APRICOT-GINGER SAUCE
1-inch piece fresh ginger, peeled
1-3/4 cups apricot nectar
1 tablespoon soy sauce
2 teaspoons cornstarch
1 tablespoon water
1 green onion, sliced

Heat butter and oil in pan, add chicken, cook about 10 minutes or until golden brown on both sides and tender. Remove from pan, place on serving dish, top with Sauce. Cover, keep warm in oven for up to 10 minutes.

Apricot-Ginger Sauce: Make Sauce while chicken is cooking. Cut ginger into wafer-thin slices, then into shreds. Combine apricot nectar, ginger, and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until Sauce boils and thickens, add green onion.

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