4 boneless chicken breasts
1 c. Italian dressing
2 tbsp. olive oil
15 oz. can cream of mushroom soup
11 oz. box cheese crackers
1 tbsp. butter

Marinade breasts in dressing. Add water to cover. Marinade at least 1 hour (longer is better and overnight is best) in refrigerator using a glass bowl. Turn twice during marinating time. Preheat oven to 350 degrees. Place breasts in oven proof casserole dish and pour oil over all. Bake 15 minutes and turn over. Cover breasts with mushroom soup and crumble enough crackers to cover soup. Dot with butter. Bake 15-20 minutes longer or until breasts are no longer pink inside (time varies with thickness of breasts).