6 boneless skinless chicken breast halves (about 1-1/2 lb.)
1/3 cup slivered almonds
1 Tbsp. butter
3 Tbsp. brown sugar
3 small bananas, sliced diagonally
Preheat oven to 425°F. Mix flour, salt and pepper on a dinner plate; set aside. Mix egg and milk in medium bowl with wire whisk or fork until blended; set aside. Mix crushed cereal, 1-1/2 tsp. of the curry powder and red pepper on a second dinner plate; set aside.
Coat chicken with flour mixture; shake off excess. Dip chicken into egg mixture; allow excess to drip back into bowl. Finally, coat chicken with cereal mixture; pressing cereal mixture into chicken to completely cover. Place chicken on foil-covered baking sheet. Bake 18 min. or until chicken is cooked through.
Meanwhile, toast almonds in medium skillet until golden brown. Add butter and sugar; stir to coat almonds. Place bananas in skillet with almonds; cook about 6 min. or until caramelized, stirring to coat evenly. Serve over baked chicken.