8 chicken breasts halves
1 cup sour cream
2 tablespoons lemon juice
1 tsp salt
1 tsp seasoned salt
1 1/2 tsp paprika
1 1/2 tsp sage
1 1/2 tsp garlic salt
1/2 tsp black pepper
3 cups fine bread crumbs
1/2 cup butter
Remove skin from chicken breast, debone if desired.
Combine sour cream and lemon juice.
Dip breasts in this mixture and place in covered bowl in refrigerator overnight or at least 4 hours.
Preheat oven to 325. Combine all seasonings, then mix with bread crumbs.
Grease 9x13 baking pan.
Dip chicken breasts in crumb mixture to coat all sides.
Arrange in baking pan.
Drizzle melted butter over top and cover with foil and bake for 2 hours.
Remove foil and bake additional 30 minutes to brown.
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