Swiss Chicken

4 boneless skinless chicken breasts
4 slices swiss cheese
1 can cream of chicken soup
1/4 cup white wine or milk or water
1/2 cup butter, melted
1-1/2 cups Pepperidge Farm stuffing mix with herbs
parsley flakes

Place chicken in greased pan. Top with cheese. Combine wine and soup and spoon over the chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs and sprinkle with parsley. Bake at 350 degrees for 45 minutes, uncovered.

The picture shown is this recipe doubled. Be careful not to add too many bread cubes, or it will soak up all the juice. I like to use the juice as a gravy on mashed potatoes. For a variation of the same recipe go here.