Oh and a Delicous Recipe

SWISS STUFFING CHICKEN

4 large skinless boneless chicken breasts

6 oz. Mozerella or Swiss cheese slices

1 can Cream of Chicken soup

1/4 cup white cooking wine

salt and pepper to taste

1 cup herb-flavored crushed up Pepperidge Farm stuffing mix

1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.