- chicken breasts
- kosher salt, pepper
- sliced Swiss cheese
- cream of chicken or cream soup
- ¼ c white wine
- 1 c crushed Pepperidge Farm Herb stuffing
- 3 T unsalted butter, melted
Put breasts in a baking dish. Lay a slice of cheese on each. Combine the wine and soup, and pour over the chicken. Combine butter and stuffing, and pour mixture over chicken. Bake at 350, 30 min or until breasts are cooked through.