1 lb. chicken breasts, skinless and boneless
4 slices bacon
1/2 tsp. marjoram
1/2 tsp. salt
1/2 tsp. white pepper
1 tbsp. flour
1 (10.5 oz.) can undiluted chicken broth
1/4 c. raisins
1/2 c. canned, sliced apples, drained
1/2 c. minced celery

Place breasts in a shallow roasting pan. Saute bacon until crisp. Reserve drippings. Place bacon in a large bowl. Saute onion, marjoram, salt, and pepper in bacon drippings. Stir in flour. Cook over low heat for 5 minutes. Pour over chicken. Top with raisins, apples, and celery. Bake at 375 degrees until filling is bubbly, about 30 minutes.