Saute celery and onion in margarine in large skillet until onion is tender, 3 minutes. Stir in bulgar. Lower heat. Cook and stir until bulgar is coated and begin to color. Stir in chicken broth. Bring to boil. Lower heat. Cover and simmer until liquid is absorbed, 10 minutes. Meanwhile, sprinkle chicken with salt and pepper. Brown in oil in lg. Skillet. Remove and keep warm. Combine honey, orange juice, lemon juice and cayenne in 1cup measure. Pour off fat from skillet. Add honey mixture, stirring and scraping browned bits from bottom. Return chicken. Turn once. Bring to a boil, lower heat, cover and simmer for 20 minutes until tender. Stir in prunes. Warm. Spoon hot bulgar into 12x8x2" freezer to oven to table baking dish. Remove chicken and prunes from skillet. Place on bulgur. Reduce pan liquid for 3 minutes. Pour over chicken in dish. Serve or refrigerate and warm later or freeze.

Can store in freezer up to 1 month. To bake later: unwrap baking dish. Bake, covered with foil in 400 F. oven for 1 hour until hot.