Baked Chicken Breast Supreme

• 6 chicken breast halves
• Marinade:
• 1 1/2 tbsp lemon juice
• 1 tsp celery salt
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 minced garlic cloves
• 1 cup sour cream
• 1 1/2 tsp Worcestershire sauce
• 1 tsp paprika
• Coating:
• 1/3 cup Pepperidge Farm Stuffing Mix
• 1/3 cup panko bread crumbs
• 1/3 cup homemade bread crumbs
• 3 tablespoons italian seasoning
• 2 tablespoons basil puree (store bought)
• 1 tablespoon butter
• 1/4 cup butter

1. Rinse chicken breasts in cold water; pat dry. 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 overnight.
2. In a food processor mix herb stuffing mix, Italian herbs, panko, homemade bread crumbs (or toasted bread), basil, 1 tablespoon butter, and chop.
3. Lightly grease a 9x13 pan. Remove chicken from sour cream marinade; roll chicken in stuffing breadcrumb mixture. Arrange in single layer in pan. Pour melted butter over chicken. Bake uncovered in a preheated 350 degree oven for 60-70 minutes.

chicken, marinade, lemon juice, celery salt, salt, pepper, garlic, sour cream, worcestershire sauce, paprika, coating, stuffing mix, bread crumbs, bread crumbs, italian seasoning, basil puree, butter, butter

Taken from www.epicurious.com/recipes/member/views/baked-chicken-breast-supreme-50168027 (may not work)