Ingredients
2cupssour cream
3tbsplemon juice,fresh
1tbspWorcestershire sauce
2tspcelery salt
2tsppaprika
½tspsalt
½tspblack pepper,ground
4garlic cloves,minced
12chicken breast,halves, skinless, bone-in
1¾cupsdry bread crumbs
⅓cupbutter
Preparation
In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper, and garlic. Mix well.
Add chicken breasts and coat well with sour cream marinade.
Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
Preheat the oven to 350 degrees F.
Place the bread crumbs in a shallow dish or bowl. Remove the chicken from the marinade and discard the marinade.
Dredge the chicken in bread crumbs to coat well and place in 2 lightly greased 9×13-inch baking dishes.
In a small saucepan or skillet, melt the butter and spoon evenly over the chicken.
Bake at 350 degrees F for 60 to 70 minutes, or until the chicken is cooked through and fork-tender and juices run clear.
Serve warm, and enjoy!
