1. Drain pineapple, reserving 1/3 cup syrup; set pineapple and syrup aside. In small bowl, combine bread and milk.
2. Spread a chicken breast open, skin side down, on cutting board. With meat mallet or dull edge of French knife, pound chicken breast to 1/4-mch thickness. Top half of breast with 1/4 of bread mixture; fold other half over filling and fasten edges with toothpicks. Repeat to make 4 stuffed chicken breasts.
3. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken breasts until well browned on all sides. Add carrots, chili sauce, soy sauce, salt, 1/2 cup water, and reserved pineapple syrup; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until chicken is tender. Add frozen lima beans; over medium heat, heat to boiling. Cover; cook 15 minutes. Add bean sprouts, frozen pea pods, and pineapple; heat to boiling, stirring often.
4. In cup with fork, stir cornstarch and 2 tablespoons water until blended. Stir cornstarch mixture into chicken mixture in skillet; cook, stirring constantly, until mixture thickens slightly and boils. Discard toothpicks from chicken breasts.