Ingredients

　　6 skinless boneless chicken breast halves

　　1 cup sour cream

　　1 tablespoon lemon juice, or juice of 1/2 lemon

　　2 teaspoons celery salt

　　2 teaspoons Worcestershire sauce

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　2 cloves garlic, minced

　　1 cup dry bread crumbs

　　1/3 cup sesame seeds

　　4 tablespoons (1/2 stick) butter, melted

　　Lightly grease a 15 × 10-inch jelly roll pan. Cut chicken crosswise into 1/2-inch strips. In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper, and garlic. Mix well. Add chicken to mixture, coat well, and cover. Refrigerate at least 8 hours or overnight. Preheat oven to 350 degrees. In medium bowl, combine bread crumbs and sesame seeds. Remove chicken strips from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer in prepared pan. Spoon butter venly over chicken. Bake for 40 to 45 minutes or until chicken is tender and golden brown. Serve with honey mustard.

　　Paula Deen's Kitchen Classics