Chicken Crunch

• 1 (8 ounce) sour cream
• 3 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 12 teaspoon celery salt
• 14 teaspoon pepper
• 8 boneless skinless chicken breasts
• 1 (8 ounce) package herb seasoned stuffing mix
• 12 cup melted butter

1. Preheat oven to 375.
2. In a shallow bowl, combine sour cream, lemon juice, worcestershire sauce, paprika, celery salt and pepper.
3. (instead of celery salt and pepper, I use 1/2 tsp of Nature's seasonings, personal preference).
4. In a shallow pie plate, crush stuffing mix.
5. (I use Pepperidge Farms dressing, blue bag)
6. Line your baking pan with foil, for easier clean up.
7. Lightly pound chicken breast.
8. Dip chicken into sour cream mix to coat, then roll in crushed stuffing mix.Arrange chicken in a large shallow baking pan, pieces should not touch for best results.
9. Drizzle melted butter over chicken.
10. Bake for 25 to 35 minutes or until chicken is no longer pink.

sour cream, lemon juice, worcestershire sauce, paprika, celery salt, pepper, chicken breasts, stuffing mix, butter

Taken from www.food.com/recipe/chicken-crunch-260515 (may not work)