3 chicken breasts
1 c. sour cream
2 tbsp. lemon juice
2 tsp. celery salt
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic
1 c. bread crumbs
1/3 c. sesame seeds
1/4 c. melted butter

Skin, bone and cut chicken into 1/2" wide strips. Mix sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper and garlic. Add chicken strips and refrigerate overnight in an air tight container. Mix bread crumbs and sesame seeds and roll chicken strips in mixture. Place chicken strips in jelly roll pan, spoon butter over top and bake for 40 to 45 minutes at 350 degrees. Serve with barbeque hot mustard or sweet and sour sauce.