Baked Chicken Breasts Supreme

Another winner on "New Recipe Sunday" and "someone" mentioned that I didn't even use the crock pot this week! Well! I pointed out that since we are on the early schedule this year I/we actually have time to fix a nice dinner. Without the crock pot.
This recipe came from a 1983 Pillsbury "check out" cookbook - the kind you find at the check out registers in the grocery stores. This was another of my old cookbooks I found in the used book sale at the library.
Plan ahead - you need to start this the night before.



6 boneless, skinless chicken breasts
16 oz. carton (2 cups) sour cream
3 Tbs. lemon juice
4 tsp. Worcestershire sauce
4 tsp. celery salt
2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
4 cloves garlic, minced (or from a jar)
1 3/4 cups dry bread crumbs
2/3 cup melted butter

In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, slat, pepper and garlic; mix well. Add chicken to sour cream marinade covering each piece well. Cover bowl; refrigerate overnight.
Lightly grease a 13 x 9 baking pan. Heat oven to 350 degrees. Remove chicken from sour cream marinade; roll chicken in bread crumbs. Arrange in single layer in prepared pan. Discard marinade. Melt butter and spoon 1/3 cup evenly over chicken. Bake, uncovered at 350 for 45-50 minutes. Spoon remaining butter over chicken. Bake an additional 15-20 minutes or until chicken is tender and golden brown.
(We decided this makes a very moist chicken but the coating wasn't very crispy, but very tasty)