2 whole chicken breasts, skinned, split & boned
1 green pepper
1 (8 1/4 oz.) can pineapple chunks
2 tbsp. cornstarch
1/4 c. apricot preserves
3 tbsp. soy sauce
1/2 tsp. chicken bouillon (granules)
Dash pepper
1 c. sliced celery
2 tbsp. butter
Chow mein noodles
Slivered almonds

Cut chicken into 1" pieces; set aside. Cut green pepper into strips; set aside. Drain pineapple, reserving syrup; set pineapple aside. Add enough water to make 1 1/4 cups.

In a small bowl blend reserved syrup mixture into cornstarch. Stir in preserves, soy sauce, bouillon and pepper; set aside. In 10" skillet cook celery and green pepper in butter, about 2 minutes. Remove from skillet. Add more butter if necessary. Add chicken, cook and stir 2 minutes. Stir soy sauce mixture. Blend into chicken, cook and stir until thickened and bubbly. Add celery and green pepper mixture and pineapple. Cover and cook 1 minute. Serve over chow mein noodles. Sprinkle with almonds.