6 (12 oz. each) chicken breasts, halved
2 c. sour cream
1/4 c. lemon juice
4 tsp. Worcestershire sauce
4 tsp. celery salt
2 tsp. paprika
4 cloves garlic, minced
2 tsp. salt
1/2 tsp. pepper
1 3/4 c. bread crumbs
1/4 c. butter
1/4 c. shortening

Combine in large bowl the sour cream, lemon juice and seasonings. Add chicken breasts, coating each well. Cover, refrigerate overnight. Remove chicken from sour cream mixture. Roll in crumbs, coating evenly. Arrange in single layer in large shallow baking pan. Melt butter and shortening; spoon half over chicken.

Bake, uncovered at 375 degrees for 45 minutes. Spoon remaining butter mixture over chicken. Bake 15 to 20 minutes longer or until tender. Serves 12. Sour cream marinade may be halved, if less is desired.