CHICKEN BREASTS
GOURMET

4 chicken breasts, boned and 1 teaspoon salt
halved 14 teaspoon thyme

2 eggs, slightly beaten 14 teaspoon marjoram

1 cup fine bread crumbs 14 teaspoon paprika

Combine crumbs, salt, thyme, marjoram and paprika.

Dip chicken breasts in beaten egg, then in crumb mixture. Brown
in small amount of cooking’ oil.

Reduce heat, cover and cook until fork-tender — about 45 minutes
(add a little water, if necessary, during cooking).

SAUCE
1 cup pineapple juice 1 tablespoon cornstarch
2 tablespoons lemon juice 114 tablespoons sugar
14 teaspoon curry 1/, cup slivered almonds

Combine sauce ingredients in saucepan and bring to boiling point,
stirring constantly. Pour over chicken and simmer for 10 minutes.

Serve with steamed rice.
Serves 4.

Mrs. Yurkowski