INGREDIENTS
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4 Whole Chicken Breasts (I butterflied these)
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4 Swiss Cheese (or American) slices, 4"x4" (I have used Port Wine cheese left over from Christmas that was so good!)
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1 can Cream of Chicken Soup, 10 oz
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1 c herb seasoned stuffing mix (even more if desired)
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Garlic powder (opt.)
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2 tb Parmesan cheese (opt.)
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1/4 c Melted butter
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1/4 c Dry white wine or orange Juice)
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