I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day.

1 cup (8 ounces) reduced-fat sour cream
2 Tbs minced chives
2 Tbs lemon juice
2 tsp celery salt
2 tsp paprika
2 tsp Worcestershire sauce
1 small clove garlic, minced
1-1/4 cups seasoned bread crumbs
2 lb split chicken breast halves, skin removed
2 Tbs butter, melted

1. In a shallow bowl, combine the first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs.
2. Arrange chicken on a rack in a foil-lined 15-in. x 10-in, by 1-in. baking pan. Bake, uncovered, at 350° for 30 minutes. Drizzle with butter; bake 15-20 minutes longer or until juices run clear.

Servings: 4