8 boned chicken breasts
1 pt. sour cream
2 tbsp. lemon juice
2 tsp. worcestershire sauce
1/4 tsp. crushed celery seed
1 tsp. paprika
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1 bag herbed stuffing
1/2 c. butter, melted
1 (10 1/2 oz.) can golden mushroom soup
1/4 c. finely chopped parsley
1-2 tbsp. sherry

The night before serving, mix sour cream, lemon juice, worcestershire sauce, celery seed, paprika, garlic, salt and pepper. Add chicken to this mixture. Marinate in refrigerator. On day of serving, roll the chicken in stuffing mix. Place in greased dish. Pour melted butter over chicken and bake one hour at 350 degrees. Make a sauce combining mushroom soup, sherry and parsley. Pour over the baked chicken (sauce can be done ahead while chicken is cooking).

Bake in 350 degree oven for 1 hour.