4 whole chicken breasts, halved, skinned and boned
8 slices swiss cheese
1 can cream of chicken soup
1/3 soup can sour cream
1 tbsp. chives (optional)
2 c. Pepperidge Farm stuffing
1/4 c. melted butter
Onion salt
Paprika
Parsley

Place chicken in single layer in flat greased baking dish. Cover each with a slice of cheese. Combine soup, sour cream, and chives and spread over cheese. Sprinkle lightly with onion salt. Melt butter and toss with stuffing. Spread over top. Sprinkle with paprika and parsley. Cover with foil and bake at 325 degrees for one hour. Remove foil last 15 minutes.