Rinse and dry chicken breasts. Mix sour cream, lemon, Worcestershire, and spices. Add chicken, coating each piece. Let stand, covered, in refrigerator overnight. When ready to cook, remove coated chicken ,and roll in crumb/nut mixture, coating evenly. Arrange 4 breasts at a time in "circle fashion" in a shallow baking dish, thickest portion to outside. Cook on High power (100%) for 6 minutes per pound, or until juices run clear.