6 lg. chicken breasts, skinned and boned (about 2 1/2 lbs.)
All-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery seed
1 tsp. paprika
1/2 tsp. curry powder
1/2 tsp. oregano
1/4 c. butter, melted
3/4 c. sliced almonds
1 1/2 c. Half and Half cream

Coat chicken with flour and place in a greased 13 x 9 inch baking dish. Combine salt, pepper, celery seed, paprika, curry powder, oregano and 1/4 cup melted butter. Brush chicken pieces with mixture and sprinkle almonds over top. Pour Half and Half between pieces in dish. Cover and bake at 350 degrees for 45 minutes. Remove from oven.

TOPPING:

1/2 c. dry bread crumbs
2 tbsp. butter, melted
1/2 c. sour cream

Combine bread crumbs and 2 tablespoons melted butter. Remove about 1/2 cup sauce from chicken; stir into sour cream. Spoon evenly over chicken and sprinkle with bread crumbs. Bake, uncovered 15 minutes or until tender.