RITZY CHICKEN Joan Peterson

1 cup sour cream 5 whole boneless, boned chicken breasts

2 Tbsp lemon juice 1 ½ cups crushed Ritz crackers

2 tsp. Worcestershire sauce ½ cup butter

2 tsp. celery salt 2 Tbsp poppy seeds

1 tsp. paprika

2 cloves garlic, minced

½ tsp. salt

¼ tsp. pepper

Combine the first 8 ingredients, sour cream through pepper, in a container suitable for marinating. . Add chicken breasts and marinate overnight. Remove the coated chicken from the mixture and roll in cracker crumbs. Arrange in a single layer in a 9 X 13 pan. Melt butter and pour half over the chicken. Bake uncovered for 45 minutes at 350 degrees. Spoon the remaining butter and poppy seeds over the chicken and cook 15 minutes longer.