3 chicken breasts
1 lg. green pepper
1 med. onion
1 can cream of mushroom soup
Rice
2 tbsp. butter
1/2 tsp. Old Bay seasoning
5 tsp. lemon juice
1/2 c. shelled pecans
8 tsp. honey or apricot jam

Bone and diced chicken and brown in 2 tablespoons butter in a wok or skillet. Mix in chopped pepper, chopped onions, 5 teaspoons lemon juice, 1/2 cup shelled and cut up pecans, add Old Bay and 8 teaspoons honey or apricot jam. Stir fry until peppers and onions are soft. Add 1 can cream of mushroom soup to all of this. Stir until well blended. Pour over cooked rice. (Prepare rice according to instructions on the box.) Serves 4.