2 c. sour cream
1/4 c. lemon juice
4 tsp. Worcestershire sauce
4 tsp. celery salt
2 tsp. paprika
4 cloves garlic, minced or 1 tsp. garlic powder
4 tsp. salt
1/2 tsp. pepper
Corn flake crumbs
6 lg. chicken breasts, halved
1/2 c. butter
1/2 c. shortening

Blend sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic or garlic powder, salt and pepper. Coat chicken in mixture and refrigerate overnight. Lift out of mixture and roll in corn flake crumbs. Melt butter and shortening. Pour half over chicken in baking dish. Bake at 350 degrees for 45 minutes uncovered. Pour remaining butter and shortening mixture over chicken and bake an additional 15 minutes. Serves 8-12.