2 chicken breasts
1 egg slightly beaten
1/2 c. butter bread crumbs
1 tsp. soy sauce
1/2 c. oil
1 c. pineapple juice
1 tbsp. cornstarch
1/4 tsp. curry powder
1 tbsp. sugar
1/4 c. almonds, chopped

Remove bones by slitting the breasts. Immerse chicken meat in egg. Roll in bread crumbs. Season with soy sauce. Saute in hot oil till brown. Drain off oil. Blend together cornstarch, curry powder, juice and sugar. Pour over chicken. Cook gently for 25 minutes. Garnish with almonds. Serve on buttered toast with asparagus spears. Serves 4.