8-10 chicken cutlets
1/2 pt. sour cream
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. celery salt
1 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. melted butter
1 pkg. Pepperidge Farm crushed herb stuffing

Combine soup cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt and pepper. Mix well.

Coat chicken in sour cream mixture and stuffing. Place in shallow baking dish. Drizzle melted butter over coated chicken. Bake at 350 degrees for 45 minutes or until chicken is done. This recipe can be prepared one day ahead.