4 slices Swiss cheese 1 can cream of chicken soup 1/4 c. white grape juice 1 c. Pepperidge Farm bread crumbs (herb)

Grease 9 x 9 inch baking dish. Put breasts in pan. Top each with slice of cheese. (May want to cut each slice of cheese in half and use both pieces per breasts.) Mix soup and juice together. Spread over chicken. Top with bread crumbs. Put pats of butter/butter on crumbs to brown. Bake. Serves 4.