Chicken in Sour Cream

Adapted from "Colorado Cache," this tangy chicken is great cold for
picnics. Lighten it up with low-fat sour cream, or even plain yogurt.

Serves 4-6.

2 cups sour cream
1/4 cup fresh lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons paprika
1 clove garlic, pressed
2 teaspoons pepper
3 whole chicken breasts, split and skinned
3/4 cup bread crumbs
1/2 cup butter, melted (or less)

Combine sour cream, lemon juice, Worcestershire sauce, celery salt,
paprika, garlic and pepper in a large bowl. Add chicken pieces and coat
well. Allow to marinate in the sour cream mixture overnight in the
refrigerator, covered. When ready to cook, preheat oven to 350. Remove
pieces of chicken from the sauce and roll in the crumbs. Arrange in a
large baking dish and sprinkle with butter. Bake uncovered at 350 degrees
for 45 minutes or until done. Denver Post



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