3/4 c. hot water
1/4 c. white wine
1 tsp. chicken bouillon granules
2 boneless chicken breasts
1/2 tsp. cornstarch
1 tbsp. water
3-4 oz. Rondele or Alouette cheese, herb & spice flavor

Bring 3/4 cup hot water, wine and bouillon granules to a boil. Add chicken, cover and simmer 15 minutes, turning chicken once. Remove chicken and keep warm. Bring cooking liquid to a boil. Reduce liquid to about 2/3 cup. Combine cornstarch and 1 tablespoon water. Add to skillet. Cook about 1 minute. Add cheese in chunks, cook until well blended, stirring constantly. To serve, spoon sauce over chicken. Great dinner served with rice.