4 whole chicken breasts (skinned, boned and split)
1 pt. sour cream
1/8 c. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. celery salt
1 tsp. paprika
Pepperidge Farm herb stuffing (8 oz. bag)
1/2 c. melted butter

Mix sour cream, lemon juice, Worcestershire sauce, celery, salt and paprika. Dip chicken in mixture and roll in the stuffing. Marinate overnight or early in the morning. Bake at 350 degrees after dribbling 1/4 cup butter over chicken and another 1/4 cup after 1/2 hour. Bake one hour in all.