2 whole chicken breasts, skinned, split, and boned
1 green pepper
1 8 1/4-ounce can pineapple chunks
2 tablespoons cornstarch
1/4 cup apricot preserves (cut up large pieces)
3 tablespoons soy sauce
1/2 teaspoon instant chicken bouillon granules
Dash pepper
1 cup sliced celery
2 tablespoons butter or margarine
Chow mein noodles
Slivered almonds
Coconut

Cut chicken into 1-inch pieces, set aside. Cut green pepper into strips, set aside. Drain pineapple, reserving syrup, set pineapple aside. Add enough water to syrup to make 1 1/4 cups. In small bowl blend reserved syrup mixture into cornstarch, stir in preserves, soy sauce, bouillon granules, and pepper; set aside. In 10-inch skillet cook celery and green pepper in butter or margarine about 2 minutes or till barely tender. Remove from skillet. (Add more butter, if necessary.) Add chicken; cook and stir 2 minutes. Stir soy mixture; blend into chicken. Cook and stir till thickened and bubbly. Add celery-green pepper mixture and pineapple. Cover and cook 1 minute. Serve over chow mein noodles. Pass almonds and coconut. Makes 4 to 6 servings.

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