Shelly's Recipe

SUPREME STUFFED CHICKEN

Category: Chicken

16 oz sour cream
1/4 cup lemon juice
2 tsp Worcestershire sauce, celery salt, garlic salt and paprika
1/2 tsp pepper
12 boneless, skinless chicken breasts, 3/4 to 1 inch thick
12 thin slices ham
2 1/4 cup dry bread crumbs
3/4 cups butter

Combine first 7 ingredients and add chicken. Cover and refrigerate overnight. Remove chicken and discard marinade. Place 1 slice ham on each breast and fold in half, enclosing ham. Secure with toothpick. Roll in breadcrumbs. Place in 2 greased 13x9 inch baking pans. Pour about 1/4 cup butter over each dish. Cover and bake at 350 for 30 minutes. Uncover, baste with remaining butter. Bake 15-20 minutes longer or until juices run clear. Remove toothpicks.

NOTE: When I make this, I will bake only 1 pan for 30 minutes and cool and wrap to freeze for later use. I let them cook and wrap them individually and bake them while they are still frozen, about 35-45 minutes or until juices run clear.