2 boneless chicken breast, halved
4 slices Swiss cheese
1 can cream of mushroom soup
1/4 c. white cooking wine
1 c. crumbled herbed seasoned bread crumbs, preferably Pepperidge Farm
2-3 tbsp. butter

Arrange chicken in the bottom of a glass baking dish. Place 1 slice of cheese on each piece of chicken. Mix together soup and cooking wine. Pour over chicken. Top with bread crumbs, melt butter and pour over the top. Bake in a preheated 350 degree oven for 45 minutes (always done). NOTE: For different variations try different cream soups.