1 c. sour cream
2 tbsp. lemon juice
2 tsp. worcestershire sauce
2 tsp. celery salt (less if desired)
2 tsp. paprika
1/4 tsp. garlic powder
2 tsp. salt (may use less)
1 1/2 tsp. pepper
3 whole chicken breasts (boned, skinned, and halved)
1 1/2 c. pkg. dry cornbread stuffing (finely crushed)
1/4 c. butter
1/4 c. shortening
1/4 c. chopped peanuts (Planters Dry Roasted peanuts)

In a large bowl, combine the first eight ingredients. Wash chicken and dry on paper towels. Cut in half. Add chicken to sour cream mixture. Coat well. Refrigerate covered overnight.

The next day, remove chicken from the sour cream mixture. Roll in the stuffing crumbs and coat evenly. Arrange chicken in single layer in a large shallow baking dish. Melt the butter and shortening. Pour half of this over the chicken.

Set oven at 350 degrees. Bake uncovered for 45 minutes. Sprinkle rest of butter mixture on top with the peanuts. Bake 10 minutes longer until the chicken is tender and browned. Serves 6.