Melt butter in one or more large saucepans and saute onion and celery over medium high heat until onion is translucent.
Add bulgur; reduce heat and cook until bulgur is coated and beginning to color.
Stir in chicken broth and bring to boil.
Reduce heat to low and cook, covered, until liquid is absorbed, about 10 minutes.
Add prunes and pine nuts to mixture and season with salt and pepper.
While bulgur is cooking, pound chicken breasts to Winch thickness.
Season with pepper and salt.
Heat enough oil in one or more large skillets to film pans (allow about 1 tablespoon of oil per breast half).
Saute breasts and brown on both sides.
Remove from pan and repeat until all are done.
Set aside.
Add orange and lemon juices, prunes, honey and cayenne to pan.
Season again with pepper and salt.
Cook juices over medium high heat to reduce slightly and thicken a little.
Spoon bulgur into pans to make thin, even layers.
Top with chicken breasts; cover and cook until chicken is thoroughly heated.
Garnish with orange slices.