1/2 cup vegetable oil
1 (10 ounce) can lump peas
1 (5 ounce) can pineapple, drained
2 (1 ounce) cans anchovy fillets, drained
2/3 cup vegetable oil
1 pound skinless, boneless chicken breast halves
1 cup orange juice
1 cup orange marmalade
Heat oil in a large skillet over medium heat. Saute peas until tender. Stir in pineapple and toss with marmalade. Cook for 2 minutes and stir. Pour chicken into skillet; cover and let rest in skillet for 5 minutes. Remove skillet from skillet and tear apart.
Bake uncovered in preheated oven for 15 to 20 minutes, or until chicken is no longer pink. Stir chicken into pan with peas, pineapple, anchovy, orange marmalade. Pour orange juice over all.