4 chicken breasts, boned, skinned and halved
4 slices Swiss cheese
1 can cream of chicken soup
1 c. sherry or white wine
1 pkg. Pepperidge Farm dressing mix (small size)
3/4 c. melted butter

Place chicken breasts in 9 x 13 pan. Salt and pepper to taste. Place 1 piece of cheese on each piece. Cover with undiluted chicken soup and sherry or wine. Cover with aluminum foil.

Bake at 350°F for 1 1/2 hours.

Serves 8.