6-12 oz. chicken breasts
2 c. sour cream
1/4 c. lemon juice
4 tsp. Worcestershire sauce
4 tsp. celery salt
2 tsp. paprika
4 cloves garlic, minced
4 tsp. salt
Pepper to taste
1 3/4 c. dry bread crumbs
1/2 c. each butter & shortening

Make day ahead, serves 10-12. Cut chicken breasts in half. Wipe with damp paper towels. In large bowl combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic. Add chicken to sour cream mixture, coating each piece well. LEt stand, covered in refrigerator overnight.

Preheat oven to 350 degrees. Remove chicken from sour cream. Roll crumb coating evenly. Arrange in single layer in large shallow pan. Melt butter and shortening, spoon 1/2 over chicken and bake 45 minutes then spoon remaining over. Bake 15 minutes.