6 whole chicken breasts, halved, skinned, deboned
2 c. dairy sour cream
1/4 c. lemon juice
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
2 to 4 garlic cloves, minced
8 oz. pkg. herb seasoning stuffing, 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 F. Remove chicken from sour cream mixture. Roll up. Roll chicken in stuffing, coating evenly. Place in ungreased 13x9 baking dish. Drizzle with butter. Bake at 300 F. for 1 1/2 to 1 3/4 hours until golden brown.