• 4 boneless, skinless chicken breast halves
• 1/2 cup sour cream
• 1 T. lemon juice
• 1 tsp. Worcestershie sauce
• 1/4 tsp. celery salt
• 1/2 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 1/2 cup seasoned bread crumbs
• 1/3 cup finely chopped pecans

Preparation -
Rinse the chicken breasts and pat dry. Whisk the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic powder, salt and cayenne pepper together. Place the mixture in a shallow dish. Add the chicken breasts, turning to coat each piece. Let stand, covered, in the refrigerator, for about 4 hours or overnight. Mix the bread crumbs and chopped pecans together. Place the mixture on a plate. Spray a shallow, microwave-safe baking dish. Remove the chicken breasts from the sour cream mixture. Roll the chicken breasts, one at a time, in the bread crumb/pecan mixture to coat evenly. Arrange the coated chicken breasts in the prepared baking dish. Cover with waxed paper . Microwave, on full power for 5 minutes. Uncover and microwave, on full power for about 5 to 7 more minutes or until the chicken is tender and juices run clear. Cover and let stand for about 2 to 3 minutes before serving.