6 boneless, skinned chicken breasts
1 can low salt cream of chicken soup
1 c. stuffing mix, crushed
6 slices lowfat Mozzarella cheese
1/4 c. water
1/8 c. low salt butter, melted

Place chicken in 9x13 inch pan. Top each breast with a slice of Mozzarella cheese. Combine soup and water and mix well. Pour over chicken. Sprinkle stuffing mix or whole wheat crushed bread crumbs over top. Sparsely drizzle with low salt butter. Bake 55 to 60 minutes at 375 degrees. This is a low cholesterol and low sodium recipe.