6 chicken breasts (boned)
Flour
1 tsp. celery salt
1 tsp. paprika
1 tsp. salt
1/2 tsp. curry powder
1/2 tsp. oregano, crushed
1/2 tsp. ground pepper
6 tbsp. melted butter
3/4 c. sliced almonds
1 1/2 c. light cream
1/2 c. sour cream
3 tbsp. fine dry bread crumbs blended with
1 tbsp. melted butter

Coat chicken breasts with flour. Blend celery salt, salt, paprika, curry powder, oregano and pepper with 6 tablespoons butter. Roll chicken breasts in seasoned butter, coating all sides. Arrange chicken in a single layer in a baking dish (about 9 x 13 inches). Sprinkle evenly with almonds. Pour light cream between pieces.

Bake, covered, in a moderate oven (350 degrees) for 45 minutes. Uncover, spoon about 1/2 cup sauce from pan into sour cream and mix together. Pour evenly over chicken. Mix 1 tablespoon melted butter with bread crumbs and sprinkle evenly over chicken. Bake, uncovered, about 15 minutes longer or until chicken is tender.