8 to 10 chicken breasts (skin removed)
2 c. sour cream
1/2 tsp. red hot pepper sauce
1 tbsp. Worcestershire sauce
1 tbsp. curry powder
2 tsp. salt
1 1/4 tsp. paprika
Fine bread crumbs
1/2 c. cooking sherry
1/4 c. milk
Curried rice

Wipe chicken pieces dry. Put in shallow pan. Combine red pepper and Worcestershire sauces, curry powder, salt and paprika with sour cream and coat both sides of chicken, turning each piece in mixture several times. Place chicken in baking dish and cover tightly with foil. Place in refrigerator overnight.

One and one-half hours before cooking, roll each breast in bread crumbs. Return chicken to baking dish. It should be only one layer deep. Cover and chill.

Bake uncovered in 325 degree oven for 1 hour 15 minutes. Remove from oven. Combine sherry and milk. Spoon over each breast. Cover and bake 30 minutes more. Serve with rice.