6 (12 oz.) fryer breasts
2 c. sour cream
1/4 c. lemon juice
4 tsp. Worcestershire sauce
4 tsp. celery salt
2 tsp. paprika
2 cloves garlic, chopped fine
4 tsp. salt
1/2 tsp. pepper
1 3/4 c. bread crumbs
1/2 c. butter
1/2 c. shortening

Cut chicken breasts in halves. Wipe well with damp paper towels. In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper. Add chicken breasts to the mixture, coating each piece well. Let stand overnight in refrigerator.

The next day heat oven to 350 degrees. Remove chicken from mixture. Roll in bread crumbs, coating evenly. Arrange in shallow pan in single layer. Melt butter and shortening in small pan. Spoon half over chicken. Bake chicken, uncovered for 45 minutes. Spoon rest of butter mixture over chicken; bake 10 to 15 minutes longer or brown.