8 medium skinless, boneless chicken breast
halves
1 8-oz. carton sour cream
2 T. lemon juice
1 T. worcestershire sauce
1 t. paprika
¼ t. celery salt
¼ t. pepper
1 8-oz. package herb-seasoned stuffing mix,
coarsely crushed
¼ c. margarine, melted
Cut chicken into ¾-inch wide strips; set
aside. In a shallow bowl combine sour
cream, lemon juice, worcestershire sauce, paprika, celery salt, and
pepper. Dip chicken strips into sour
cream mixture, coat with crushed stuffing mix.
Arrange chicken strips in two large shallow baking pans (pieces
shouldn’t touch) Drizzle melted margarine over chicken. Bake, uncovered, in a 375 degree oven about
25 minutes or until chicken is no longer pink, rotating pans after 15
minutes. Makes 10-12 servings.