2 chicken breasts, split and boned
1 egg, slightly beaten
Bread crumbs
1 tsp. salt (optional)
Fat for frying
1 c. pineapple juice
2 tbsp. lemon juice
1/4 tsp. curry powder
1 tbsp. sugar
Slivered almonds

Dip chicken in egg, then roll in crumbs. Season with salt. Pan fry in 1/4 inch hot fat in heavy skillet until brown. Remove fat from pan. Combine juices, cornstarch, curry and sugar. Pour over chicken. Cover; cook slowly 20-25 minutes. Top with slivered almonds. Serve with rice. Yield: 4 servings.