Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together sour cream, lemon juice, worcestershire sauce, celery salt, paprika, garlic, salt and pepper. dip dry chicken into mixture and place into tupperware. cover and refrigerate overnight. dip each chicken breast into bread crumbs, place onto greased baking dish. mix butter and oil together and drizzle half of mixture over chicken. bake at 350° for 35 minutes. drizzle the rest of butter mixture over chicken and bake for another 10-15 minutes.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.