Chocolate Peanut Supreme

Provided by Carol Myers

1/2 cup chunky peanut butter
1/3 cup butter or margarine
1 1/2 cup graham cracker crumbs (about 24 graham cracker squares)
1 5.9 ounce instant chocolate pudding mix
3 cups cold milk
1 12 ounce container frozen whipped topping (thawed)
1 cup peanuts, chopped

In a bowl, combine peanut butter and butter.  Stir in cracker crumbs and sugar;  mix well.  Press into a greased 13x9" pan.  Prepare pudding mix with milk and spoon over crust.  Spread with whipped topping, and sprinkle with peanuts.  Cover and refrigerate for at least one hour.

Baked Chicken Breast Supreme

1 1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 tsp worcestershire sauce
1/2 tsp celery seed
1/2 tsp Hungarian sweet paprika
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
8 boneless, skinless, chicken breast halves
2 cups fine dry bread crumbs

In a large bowl, combine first 8 ingredients.  Place chicken in mixture and turn to coat.  Cover and marinate overnight in refrigerator.  Remove chicken from marinade.  Coat each piece with crumbs.  Arrange on a shallow baking pan.  Bake, uncovered at 350 degrees for 45 or until juices run clear.