6 (12 oz.) chicken breasts
2 c. sour cream
2 tbsp. lemon juice
4 tsp. Worcestershire sauce
4 tsp. celery salt
2 tsp. paprika
1/8 tsp. garlic powder
3 tsp. salt
1 3/4 c. dry bread crumbs
1/2 c. butter
1/2 c. shortening

DAY BEFORE serving: (Boned chicken is best). Cut breasts in 1/2, wipe well with damp towel. Combine sour cream and lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper. Add chicken to mixture, coating each piece well. Let stand in refrigerator overnight.

NEXT DAY: Preheat oven to 350 degrees. Remove chicken from mixture, roll in crumbs. Arrange in single layer in large shallow baking pan. Melt butter and shortening, spoon half over chicken. Bake uncovered 45 minutes. Spread rest of butter, mix over chicken. Bake 10-15 minutes longer or until brown.