6 whole chicken breasts, halved, skinned & boned
2 c. dairy sour cream
1/4 c. lemon juice
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2-4 garlic cloves, minced
8 oz. pkg. Pepperidge Farm stuffing, crushed
1/4 c. butter, melted

Rinse chicken; pat dry. In non-metal container, combine sour cream, lemon juice, salt, pepper, paprika and garlic. Add chicken to sour cream mixture; coat each piece well. Cover. Refrigerate overnight or up to 24 hours.

Heat oven to 300 degrees. Remove chicken from sour cream mixture. Roll up. Roll chicken into stuffing, coating evenly. Place in ungreased 13 x 9 inch baking dish. Drizzle with butter. Bake at 300 degrees for 1 1/2 to 1 3/4 hours or until golden brown. Yield 12 servings.