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| 6 | Boneless; skinless chicken breasts, rinsed, pat dry |
| 2 Tasse | sour cream nonfat |
| 1/4 Tasse | lemon juice |
| 4 Teelöffel | Worcestershire Sauce |
| 4 Teelöffel | celery salt |
| 2 Teelöffel | paprika |
| 4 | Cloves Garlic finely chopped |
| 4 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1 3/4 Tasse | bread crumbs |
| 1/4 Tasse | Butter melted |
| 1/4 Tasse | shortening melted |
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In large bowl, combine sour cream with lemon juice, Worcestershire, celery salt, paprika, garlic salt and pepper. Add chicken to sour cream mixture, coating each piece well. Let stand, covered, in refrigerator overnight. Next day, preheat oven to 350 degrees. Remove chicken from sour cream mixture. Roll in crumbs, coating evenly. Arrange in single layer in large shallow baking pan. Melt butter and shortening in small saucepan. Spoon 1/2 over chicken. Bake chicken uncovered 45 minutes. Sppon rest of butter mixture over chicken. Bake 10 to 15 minutes longer or until chicken is tender and nicely browned. Formatted for RecipeLu by Ramona Cooper.
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