6 whole chicken breast, deboned & split
12 slices cheese, American or cheddar
1 can cream of chicken soup
4 oz. white wine
8 oz. Pepperidge Farm seasoned crumbs
1 stick butter, melted

Put chicken breasts in 9"x13" pan. Top each with a slice of cheese. Combine soup and wine and pour over breasts. Smother with bread crumbs. Pour butter over top. Bake 1 hour at 325 degrees. Bake, covered first 1/2 hour, uncovered last 1/2 hour.