6 boneless chicken breasts
6 slices Swiss cheese
1 can cream of celery soup
1/4 c. white wine
1/2 c. bread crumbs
Garlic powder, parsley, oregano, salt & pepper to taste

Combine bread crumbs and seasonings. Pound chicken and put seasoning on 1 side of breast. Roll and tuck breasts with toothpicks. Arrange in greased baking dish and cover each breast with cheese. In small bowl, mix soup with wine and pour over chicken. Sprinkle some bread crumb mixture on top. Cover with foil. Bake at 350 degrees for 1/2 hour, then remove cover and bake another 1/2 hour.