1 (8 oz.) carton commercial sour cream
1/4 c. lemon juice
2 tsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. paprika
2 cloves, garlic, minced
2 tsp. pepper
5 whole chicken breasts
Salt to taste
Bread crumbs
1/2 c. melted butter
1/4 c. melted shortening

Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic and pepper; blend well. Sprinkle chicken with salt and coat with sour cream mixture. Cover and refrigerate at least 12 hours. Remove chicken from refrigerator and coat with bread crumbs. Place in a single layer in a lightly greased 12 x 9 x 2 inch baking dish.

Combine butter and shortening; pour half of mixture over chicken. Bake at 350 degrees for 45 minutes. Pour remainder of butter mixture over chicken and continue to bake 15 minutes. Serves 10. If breasts are large, I split them. I often cook a whole chicken this way.