Ingredients
2
cups sour cream
3
tablespoons lemon juice
1
tablespoon Worcestershire sauce
2
teaspoons celery salt
2
teaspoons paprika
1/2
teaspoon salt
1/2
teaspoon pepper
4
garlic cloves, minced
12
bone-in chicken breast halves, skin removed
1 3/4
cups unseasoned dry bread crumbs
1/3
cup margarine or butter
Preparation
In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken to sour cream marinade, covering each piece well. Cover; refrigerate 8 hours or overnight.
Heat oven to 350°F. Lightly grease two 15x10x1-inch baking pans or two 13x9-inch pans. Remove chicken from sour cream marinade; discard marinade. Coat chicken with bread crumbs. Arrange in single layer in greased pans. In small saucepan, melt margarine; spoon evenly over chicken.
Bake at 350°F. for 60 to 70 minutes or until chicken is fork-tender and juices run clear.
