1 pt. sour cream
1 tsp. paprika
1 tsp. celery salt
1 tsp. garlic salt
4 tsp. lemon juice
4 chicken breasts, boneless
Pepperidge Farm herb stuffing

Mix first 5 ingredients in a bowl. Dip chicken in sour cream mixture and coat with stuffing. Roll each chicken piece in a ball and place on pan lined with greased aluminum foil. Put one pat of butter on top of each chicken ball. Bake for one hour (or less if done) at 350 degrees. Baking time depends on size of chicken pieces.