3/4 c. catsup
1 (13 1/2 oz.) crushed pineapple (DO NOT DRAIN)
1/2 c. sugar
1/2 tsp. salt
1 tbsp. plus 1 tsp. corn starch in small amount of water

6 boneless chicken breasts

Sm. can chopped peanuts

Boil chicken breasts for 20 minutes. Remove from stock, salt. Dip in egg batter, then in corn starch and fry until crisp. Drain on towels. Lightly salt. Slice diagonally and place on bed of sliced lettuce.

Put remaining ingredients in small saucepan and heat until corn starch thickens. Slightly cool. Pour over chicken. Sprinkle on peanuts.