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10 chicken breasts
2 cups sour cream or plain yogurt
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt or ground celery seed
2 teaspoons paprika
4 garlic cloves, chopped fine or 1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons poultry seasoning
2 teaspoons parsley
1/2 cup melted margarine
Cut chicken breasts in half. Wipe dry; remove skin and excess fat. In large bowl, combine all ingredients except margarine and cornflakes; stir well. Add chicken, making sure each piece is covered well. Let stand overnight in refrigerator. Remove chicken pieces from mixture; blot off excess with dry towel. Dip each piece in melted margarine, then roll in cornflake crumbs. Place chicken in single layer on shallow baking pan. Sprinkle with additional parsley. Bake at 375 degrees for 25-30 minutes or until chicken tests done. Yield: 10 servings.