6 chicken breasts (split breasts, skin or skinless)
2 c. dairy sour cream
1/4 c. lemon juice
4 tbsp. Worcestershire sauce
4 tsp. celery salt
2 tsp. paprika
1 to 2 tsp. garlic salt
4 tsp. salt
1/2 tsp. pepper
1 3/4 c. Italian bread crumbs
1/2 c. (1 stick) butter
1/2 c. shortening (lard or Crisco)

In large bowl combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic salt, salt and pepper. Coat chicken with sour cream mixture and let stand in refrigerator overnight.

Next day, preheat oven to 350°F. Remove chicken from mixture and roll in Italian bread crumbs. Arrange in single layer of a shallow pan. Melt butter and shortening in saucepan. Then spoon over chicken, reserving 1/3 for later. Bake chicken, uncovered, for 45 minutes at 350°F. Spoon on rest of butter mixture and bake 10 to 15 minutes longer or until tender and brown.

Serves 6.

Submitted by: Susan Meyer