4 Boned chicken breasts
2 c Crushed Pepperidge Farm Herb
4 sl Swiss cheese -Stuffing
1 cn Cream of chicken soup
1/2 c Melted butter
1/4 c White wine
Arrange chicken in shallow baking dish and
put a slice of cheese on top of
each piece. Stir together soup and wine. Pour over chicken.
Sprinkle with
stuffing and drizzle melted butter over all. Bake, uncovered,
at 350
degrees for 1 1/2 hours. Turn oven down to 300 degrees for 1/2
hour.
