crunchy chicken roll-ups

Dammit, my aunts all love this dish. It's easy to make, and can be prepared ahead of time so that the only thing you'll need to do is pour the melted butter over the breasts and bake them. This is good, old-fashioned, low-brow fancy, but oh, so good. If doubling, you probably don't need to entirely double the sour cream - I usually have some left over.

The outsides of the roll-ups are crunchy, while the insides are somewhat like soft stuffing, and creamy. Everyone will think you fussed.

4-6 boneless chicken breasts
1 pkg. Herb stuffing mix (not cubes)
1 stick butter (4 oz.)

8 oz. sour cream – same amount up to 8 chicken breasts
1 T lemon juice
2 tsp worcestershire
1 tsp celery seed – optional (myself, I don't care for it)
½ tsp salt
1 tsp paprika
½ tsp garlic powder

Trim breast and pound chicken flat.

Dip chicken in sour cream mixture.
Roll chicken in stuffing until coated on both sides.
Roll up chicken tightly.
Place snugly in baking dish seam side down.

Recipe can be held at this point. Just cover and refrigerate.

Melt butter and drizzle over chicken.

Bake 350F 45-60 minutes.