8 breasts - halve, bone and skin
2 c. sour cream
1/2 c. lemon juice
1 tsp. Worcestershire sauce
3 tsp. celery salt
2 tsp. paprika
Garlic powder
3 tsp. salt
1/2 c. butter (melted)
1/2 tsp. pepper
1 3/4 c. dry bread crumbs

Dry chicken. In large bowl combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic powder, salt and pepper. Add chicken, coating each piece well. Let stand covered, overnight in the refrigerator.

Next day, preheat oven to 350 degrees. Arrange chicken in single layer in large shallow baking pan. Sprinkle top with crumbs. Spoon melted butter over all. Bake uncovered 1 hour or until chicken is tender and brown.