4 chicken breasts (uncooked)
4 slices Swiss cheese
1/4 c. wine or cooking sherry
16 oz. sour cream
1 can cream of chicken soup
2 c. Pepperidge Farm seasoned croutons
1 stick butter

Place uncooked chicken breasts in a 9 x 13-inch pan. Place 1 slice of cheese over chicken. Mix the wine, soup and sour cream together. Spread over cheese. Melt butter and mix croutons. Sprinkle croutons over chicken.

Bake for 325°F for 1 hour. Serve over rice.