Easy Baked Chicken Breasts

This is a fabulous recipe that I have been making for years.  I sometimes use shredded cheese and use 1/2 cup wine for more sauce.  Also, add more stuffing mix and butter.  It always gets gobbled up.  Serve with “Easy Succotash” and “Wash Day Peach Cobbler”.

• 8 (6 to 8-oz. each) boneless skinless chicken breast halves
• 8 slices Swiss cheese (I like Cheddar)
• 1 (10 3/4-oz.) can cream of chicken soup or cream of mushroom soup, undiluted
• 1/4 cup dry white wine or water
• 1 cup herb-seasoned stuffing mix, crushed
• 2 to 3 tablespoons butter, melted
• Parsley (optional)

Arrange chicken in a lightly greased 8 x 12-inch baking dish.  Use larger dish if using larger chicken breasts.  Top with cheese slices.

Combine soup and wine; stir well.  Spoon sauce over chicken; sprinkle with stuffing mix.  Drizzle butter over crumbs; bake at 350 degrees for 45 minutes.  Garnish with parsley, if desired.

Yield:  8 servings

Microwave Directions:

Follow directions above.  Cover with wax paper, and microwave at HIGH for 18 to 20 minutes; let stand 5 minutes.  Continue microwaving briefly if not done after standing.

“Run the race with eternity in view.”