Ingredients
- 4 chicken breasts (whole)
- 1 herb-seasoned stuffing mix
- 60 ml dry wine (white)
- 55 gr melted butter
- 3 gr parmesan cheese
- 4 slices swiss cheese
- 1 package cream of chicken soup
Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 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 180ºC or 45 to 55 minutes.
