4 Whole Chicken Breasts
4 Swiss Cheese slices, 4″x4″
1 cn Cream of Chicken Soup, 10 oz
1/4 c Dry White Wine
1 c Herb seasoned stuffing mix
1/4 c Melted Butter
Garlic powder (opt.) 2 T Parmesan cheese (opt.)
Arrange split, skinned and boned chicken breasts in a lightly greased 13×9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes.