3/4 c. (12 tbsp.) butter, divided
3 lg. onions, thinly sliced
12 chicken breast halves, boned & skinned
Salt & pepper
2 c. shredded Swiss cheese
1 1/2 c. sour dough bread crumbs
3 cloves garlic, peeled & minced
1 tbsp. chopped fresh tarragon
1 bottle chardonnay wine

In large skillet, melt 1/2 cup butter. Add onions and saute until limp and just beginning to turn golden. Spread 1/2 of onions in bottom of 8"x11" baking dish. Arrange chicken breasts over onions, tucking ends under to create rounded shape. Season to taste with salt and pepper. Cover chicken with remaining onions. In bowl, combine cheese, bread crumbs, garlic and tarragon. Add remaining butter, melted and toss to mix. Press some of bread crumb mixture over each chicken breast. Add wine to come 1/2 way up baking dish. Cover and refrigerate overnight, if desired. Bake, covered at 350 degrees for 20 minutes. Uncover and bake 20 minutes longer or until bubbling hot and golden on top. Yield: 12 servings.