4 whole or 8 halves of deboned chicken breasts
8 slices Swiss cheese
1 can cream of celery soup
1/4 c. white wine
1 c. herbed croutons
3 tbsp. butter

Grease 9x13 pan. Place breasts (they should be crowded) in pan. Put a slice of Swiss cheese over each breast. Mix wine with soup and pour over breasts. Sprinkle croutons on top and dot with butter. Bake at 350 degrees for 1 hour.