Crunchy Curry

• 4 chicken breasts
• 1 fresh pineapple
• 1 cup sliced celery
• 1/2 cup sliced green onions
• 3 Tbsp butter
• 1 Tbsp curry powder
• 2 Tbsp flour
• 1-1/2 cups half and half
• 1 Tbsp chutney sauce or chopped chutney
• 4 strips bacon, cooked and crumbled
• 1/4 cup toasted sliced almonds
• Hot fluffy rice

Wrap chicken breasts in aluminum foil and bake in 400 degree oven for 1 hour. Cool; remove skin and bones. Cut meat into large pieces. Cut pineapple in half lengthwise through the crown. Remove fruit, leaving shells intact. Core and dice fruit; then drain well in a strainer while making sauce.

In a large skillet, saute celery and green onions in 1 Tbsp butter until barely tender. Remove vegetables from pan. Add remaining 2 Tbsp butter, then stir in curry. Cook about 1 minute. Stir flour into butter until smooth. Gradually add half and half, stirring smooth. Add chutney sauce and cook, stirring, until thickened. Fold in chicken pieces, pineapple chunks and bacon. Cook until heated through. Spoon into pineapple shells. Sprinkle with toasted almonds. Serve with hot rice.

Yield: 4 servings