12 chicken breasts, skinned
2 c. sour cream
1/4 c. lemon juice
4 tsp. Worcestershire sauce
4 tsp. celery salt
2 tsp. paprika
4 cloves garlic, chopped
4 tsp. salt
2 tsp. pepper

Mix together, coat chicken and refrigerate overnight. Next day, roll each piece in Pepperidge Farm Cornbread Stuffing (without sage).

1/2 c. butter
1/2 c. Crisco or oil

Melt and spoon half over chicken. Bake at 350 degrees for 45 minutes. Spoon remainder of butter and bake 15 minutes longer.