Colonel Muncy'S Oven-Fried Chicken

• 10 chicken breasts (24 oz.)
• 2 c. sour cream or plain yogurt
• 1/4 c. lemon juice
• 4 tsp. Worcestershire sauce
• 2 tsp. celery salt or seed
• 2 tsp. paprika
• 4 garlic cloves, chopped fine or 1/2 tsp. garlic salt
• 1/2 tsp. pepper
• 2 tsp. poultry seasoning
• 2 tsp. parsley
• 1/2 c. melted butter or margarine
• cornflake crumbs

1. Cut chicken in half.
2. Wipe dry; remove skin and fat.
3. In a large bowl, combine all ingredients except margarine and corn flakes.
4. Stir well.
5. Add chicken.
6. Make sure each piece is covered well.
7. Let stand overnight in refrigerator.
8. Remove chicken pieces from mixture; blot off excess moisture with a dry towel.
9. Dip each piece in melted margarine, then roll in cornflakes.
10. Place chicken in a single layer on a shallow baking pan.
11. Sprinkle with parsley. Bake at 375u0b0 for 25 to 30 minutes.

chicken, sour cream, lemon juice, worcestershire sauce, celery salt, paprika, garlic, pepper, poultry seasoning, parsley, butter, cornflake crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426770 (may not work)