8 oz. sour cream
1/2 c. lemon juice
2 tsp. Worcestershire sauce
2 tsp. paprika
2 cloves garlic
2 tsp. pepper
10 chicken breast, deboned
Bread crumbs
1/2 c. butter, melted
1/2 c. shortening, melted

Combine first 7 ingredients and mix well. Coat chicken with sour cream mixture and refrigerate overnight in covered container. I use Tupperware cake pan. That way you can flip it over after a few hours. To bake, remove from refrigerator and coat with bread crumbs and place in a single layer in a lightly greased 9 x 13 inch pan. Combine butter and shortening and pour half of mixture over chicken and bake at 350 degrees for 45 minutes. Pour remainder of mixture over chicken and bake for 15 minutes.