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

Rinse chicken breasts in cold water; pat dry. In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken to sour cream marinade, covering each piece well. Cover; refrigerate overnight.

Lightly grease 2 (13 x 9 inch pans). Heat oven to 350 degrees. Remove chicken from sour cream marinade; roll chicken in bread crumbs. Arrange in single layer in greased pans. In small saucepan, melt butter; spoon evenly over chicken. Bake, uncovered at 350 degrees for 60 to 70 minutes or until chicken is fork tender and juices run clear. 12 servings.