12 skinned & boned chicken breasts
2 c. sour cream
4 tbsp. Worcestershire sauce
4 cloves garlic, chopped
2 tsp. celery seed
2 tsp. paprika
1/4 c. lemon juice
1 tsp. salt
1/2 tsp. pepper

Cover and marinate for 24 hours. Roll in 1 cup Pepperidge Farm herb stuffing. Bake for 1 hour at 425 degrees. Serves 6.