SHELLEY'S BAKED CHICKEN

By pbaumgartner

(Janet's recipe)

Sheldon Kaye was the senior manager in charge of all branches when Janet joined the library in Fort Wayne. Shelley, who is now the manager of the Portland, Maine, Public Library, loved to cook and brought this chicken recipe to one of the senior managers' retreats.

Ingredients

• 6 boned & skinned chicken breasts (i.e. 12 pieces)
• 1 pt. sour cream
• 1 clove garlic, minced
• 2 tsp. celery salt
• 2 tsp. paprika
• 2 tsp. salt
• 1/4 c. lemon juice

Preparation

Step 1

Combine the sour cream, garlic, celery salt, paprika, salt and lemon juice and mix with the chicken. Marinate overnight.
2 pkgs. Pepperidge Farm Herb or Corn Bread stuffing
Dip each piece of marinated chicken in the stuffing mix to coat it. Place on a cookie sheet.
Pour 1/2 c. melted butter over the pieces and bake at 325° for 45 minutes.
Pour another 1/2 c. melted butter over the pieces and bake 15 minutes more.