Ingredients
2 cups sour cream1 envelope ranch salad dressing mix4 teaspoons lemon juice4 teaspoons Worcestershire sauce2 teaspoons celery salt2 teaspoons paprika1 teaspoon garlic salt1 teaspoon pepper6 boneless skinless chicken breast halves (6 ounces each)1/4 cup butter, melted
Preparation
Combine the first 8 ingredients in a large shallow dish. Add chicken; turn to coat. Refrigerate, covered, 8 hours or overnight.
Drain chicken, discarding marinade. Place chicken in a greased 15x10x1-in. baking pan. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 165°.
