6 boneless chicken breasts
1 egg
1 c. bread crumbs
1 tsp. salt
1 c. pineapple juice
1 tbsp. cornstarch
2 tbsp. lemon juice
1/2 tsp. curry
1 tbsp. sugar
Almonds

Remove skin from chicken, keeping meat in one piece. Dip in egg and roll in bread crumbs. Season with salt and pan fry in skillet until brown. Combine juice, cornstarch, curry, and sugar and pour over chicken in 9 x 13 inch pan. Bake at 350 degrees for 40 minutes.