4 whole chicken breasts, split, skinned and boned
8 (4x4 inch) slices Swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine (or substitute milk)
1 c. herb seasoned stuffing mix, crushed
1/4 c. butter, melted

Arrange chicken in lightly greased 9x13 inch baking dish. Top with cheese slices. Combine soup and wine and spoon this evenly over the chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 50 minutes. (For 8 people)

Ann O'Neill