Yield: 6 servings

Preparation time: 15 minutes
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1 cup sour cream
1 1/2 tablespoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
6 bone-in chicken breast halves, skin removed
1 cup unseasoned dry bread crumbs
1/4 cup margarine

Cooking time: 1 hour 10 minutes
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In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, sal, pepper and garlic; mix well.
Add chicken to sour cream marinade, cover each piece well.
Cover; refrigerate 8 hours or overnight.

Preheat oven to 350 degrees.

Lightly grease 13 X 9 X 1 inch baking pan.
Remove chicken fron sour cream marinade; discard marinade.
Coat chicken with bread crumbs.
Arrange in single layer in greased pan.
In small saucepan, melt margarine; spoon evenly over chicken.

Bake for 60-70 minutes or until chicken is fork-tender and juices run clear.

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