Ingredients
1 cup sour cream2 tablespoons lemon juice2 teaspoons Worcestershire sauce2 teaspoons celery salt, divided2 teaspoons paprika, divided1-1/2 teaspoons salt1 teaspoon pepper, divided3/4 teaspoon garlic powder, divided6 chicken breast halves3/4 cup crushed butter-flavored crackers1/2 cup butter, melted, divided
Preparation
In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 325° for 45 minutes. Drizzle with remaining butter; bake 45 minutes longer or until juices run clear.
