8 chicken breasts (boneless)
4 slices Swiss or American cheese, cut in half
1 can cream of chicken soup
8 thin tomato slices
2 tbsp. butter, melted
1/2 c. Pepperidge Farm herb seasoned stuffing
hot cooked rice

Place chicken in baking dish; top with cheese. Stir soup and spread over cheese; top with tomato. Combine butter and stuffing. Sprinkle over tomato.

Bake at 400°F for 25 minutes until chicken is done. Serve over rice. Garnish with fresh oregano.

Serves 8. Prep time: 10 minutes. Cook time: 25 minutes.