Mix the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, and black pepper together in a bowl.
Add the thin-sliced chicken and coat each piece really well.
Crush the Pepperidge Farm stuffing into fine crumbs and place in a shallow dish.
Remove each piece of chicken from the sour cream mixture, leaving a good coating on it, then press both sides into the stuffing crumbs.
Arrange the chicken on a baking sheet lined with parchment paper.
Drizzle the melted butter over the top.
Bake uncovered at 375°F for about 20-25 minutes, or until the chicken is cooked through and reaches 165°F internally.
If you want the top extra crispy, broil it for the last 1-2 minutes.
Drizzle with hollandaise.
