Sour Cream Marinated Chicken Ii

• 2 cups sour cream
• 3 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 2 teaspoons celery salt
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cloves garlic, minced
• 12 bone-in chicken breast halves, skinless
• 1 3/4 cups dry bread crumbs
• 1/3 cup butter

1. To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
4. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

sour cream, lemon juice, worcestershire sauce, celery salt, paprika, salt, ground black pepper, garlic, chicken, bread crumbs, butter

Taken from www.allrecipes.com/recipe/17228/sour-cream-marinated-chicken-ii/ (may not work)