6 chicken breasts, skinned
1/8 c. lemon juice
2 cloves garlic, chopped
1/4 tsp. pepper
1 c. sour cream (fat-free)
1 tsp. paprika
2 tsp. Worcestershire, celery salt and salt
1/4 c. butter and shortening
1 c. bread crumbs

Combine sour cream, lemon juice, Worcestershire, celery salt, salt, paprika, garlic and pepper in large bowl. Add chicken to mixture, coating well. Cover and refrigerate overnight.

Preheat oven to 350°F. Remove chicken from mixture. Roll in bread crumbs. Arrange in single layer in shallow pan. Melt butter and shortening; spoon half over chicken.

Bake, uncovered, 45 minutes. Spoon remainder over chicken.

Bake 10 to 15 minutes until nicely browned.