6 chicken breasts
1 1/2 c. sour cream
1/4 c. lemon juice
3 tsp. paprika
2 chopped garlic cloves
2 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
1 pkg. Pepperidge Farm herbed stuffing crushed into crumbs
1 c. melted butter

In bowl, combine sour cream, lemon juice and seasonings. Add chicken and coat well. Cover and sit into refrigerator for 2 to 3 hours or overnight. Put stuffing crumbs on wax paper and roll chicken in them, coating well. Put remaining crumbs on bottom of roasting pan, top with chicken and drizzle butter over all. Bake at 350 degrees for 1 1/2 hours.