Creamy Baked Chicken Breast - April Watson
4 chicken breasts cut in half - totalling 8 pieces
8-12 slices of swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 c. Pepperidge Farm herb stuffing mix
1 c. butter, melted
Place chicken in lightly greased dish. Top with cheese. Combine soup and wine and spoon over chicken. Sprinkle with stuffing. Drizzle butter over crumbs. Bake at 350 for 45 to 55 minutes.
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