10 CHICKEN BREASTS<>2 CUPS SOUR CREAM or PLAIN YOGURT<>1/4 CUP LEMON JUICE<>4 teaspoons WORCESTERSHIRE SAUCE<>2 TEASPOONS CELERY SALT or GROUND CELERY SEED<>2 TEASPOONS PAPRIKA<>4 GARLIC CLOVES, CHOPPED FINE or 1/2 TEASPOON GARLIC POWDER<>2 TEASPOONS SALT<>1/2 TEASPOON PEPPER<>2 TEASPOON POULTRY SEASONING<>2 TEASPOONS PARSLEY<>1/2 CUP MELTED BUTTER<>CORNFLAKE CRUMBS<><>CUT CHICKEN BREASTS IN HALF,<>WIPE DRY, REMOVE SKIN and EXCESS FAT.<>IN A LARGE BOWL, COMBINE ALL INGREDIENTS, EXCEPT BUTTER and CORNFLAKES, STIR WELL.<><>ADD (CHICKEN) making sure each piece is covered well<><>LET STAND OVERNIGHT IN REFRIGERATOR.<><>REMOVE CHICKEN PIECES FROM MIXTURE<>DIP EACH PIECE IN MELTED BUTTER THEN ROLL IN (CORNFLAKE CRUMBS><>PLACE CHICKEN IN SINGLE LAYER ON SHALLOW BAKING PAN<>SPRINKLE WITH ADDITIONAL PARSLEY.<><>BAKE at 375 degreesF for 25 to 30 minutes or until CHICKEN is (GOLDEN BROWN)!!! YIELD 10 servings, !! PACK WHEN COOL FOR PICNIC!! EVERYONe's FAVE!! TASTY, and CRISPY!!!
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