Lemon Chicken Tenders

1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 large skinned and boned chicken breast halves, cut into 2-inch strips
2 large eggs, lightly beaten
1 cup Italian-seasoned bread crumbs
1/2 cup sugar
1/2 cup lemon juice
1 1/4 to 1 1/2 teaspoons curry powder

Combine first 3 ingredients; sprinkle on chicken strips.
Dip chicken pieces in egg, and dredge in bread crumbs. Arrange chicken in a single layer in an aluminum foil-lined 15- x 10-inch jelly roll pan.
Bake at 400 for 15 minutes, turning chicken once.
Cook sugar, lemon juice, and curry powder in a small saucepan for 5 minutes over medium-low heat, stirring till sugar dissolves. Drizzle over chicken; bake 5 more minutes.

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