10 half chicken breasts, boned
2 c. sour cream
1 tbsp. Worcestershire sauce
2 tsp. salt
1 tbsp. lemon juice
1/2 tsp. pepper
3 tsp. celery salt
1 1/2 c. dry bread crumbs
3/4 c. butter

Mix the Worcestershire sauce, lemon juice, salt, pepper and celery salt with sour cream. Cover the chicken breasts with this mixture and let stand in the refrigerator overnight.

The next day, roll each breast in dry bread crumbs, place on well-greased shallow pan and return to refrigerator for at least 1 hour.

Melt the butter. Baste the breasts with half of the butter and bake in a 325 degree oven for 40 minutes. Baste with the remainder of the butter and cook for 15 to 20 minutes longer.

Garnish with parsley. Serves 10.