6 whole chicken breasts, halved, skinned, boned
2 c. dairy sour cream
1/4 c. lemon juice
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
2-4 garlic cloves, minced
8 oz. pkg. herb stuffing mix, crushed
1/4 c. butter, melted

Rinse chicken; pat dry. In non-metal container, combine sour cream, lemon juice, salt, pepper, paprika and garlic. Add chicken to sour cream mixture; coat each piece well. Cover; refrigerate overnight or up to 24 hours.

Heat oven to 300 degrees. Remove chicken from sour cream mixture; roll up. Roll chicken in stuffing, coating evenly. Place in ungreased 13x9-inch baking dish. Drizzle with butter. Bake at 300 degrees for 1 1/2 to 1 3/4 hours or until golden brown. Serves 12.