Kathleen Dineen Kelly
- 4 whole chicken breasts, skinned, boned and split
- 8 pieces Swiss cheese
- 1 can cream of chicken soup (undiluted)
- 1/2 C dry white wine
- 2 C seasoned Pepperidge Farm stuffing mix
- 1/3 C melted margarine
Arrange chicken in lightly greased shallow pan. Place one slice of cheese on each piece of chicken. Stir together wine and soup and spread over chicken and cheese. Coarsely crush the stuffing mix and sprinkle over the top. Drizzle melted margarine over all. Bake uncovered at 350 for 55 minutes or until chicken is tender.
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