12 halves chicken breasts, boned and skinned
1 pt. sour cream
1 tsp. salt
1 tsp. pepper
1 tbsp. lemon juice
2 tbsp. Worcestershire sauce
1 clove garlic, minced
Italian bread crumbs
4 oz. butter
1 tsp. lemon juice
1/3 c. dry vermouth
Grated Parmesan cheese

Put chicken breasts in a shallow casserole dish. Mix together the sour cream, salt, pepper, lemon juice, Worcestershire sauce and garlic. Pour over chicken. Cover and refrigerate to marinate overnight. Turn chicken pieces occasionally.

Next day, take chicken pieces out (do not dry or drain) and roll in dry bread crumbs. Place in one layer in a buttered casserole or baking pan. Melt butter, lemon juice, and vermouth. Pour over chicken and cover with Parmesan cheese. Bake at 350 degrees for 1/2 to 1 hour or until tender.