INGREDIENTS

1. 2lbsboneless skinless chicken breasts(about 4)
2. 4-5slicesswiss cheese(I like to have a little more on hand though since I love to use extra cheese)
3. 1 (10 1/2 ounce)cancream of chicken soup
4. 1/2cupwhite wine
5. 1 (4 ounce)jarpimiento, chopped
6. 3/4cup of meltedunsalted butter
7. 2 1/2cupsPepperidge Farm Herb Stuffing

DIRECTIONS

1. Preheat oven to 350.
2. Place chicken in greased 9′ sq. inch baking dish; sprinkle lightly with salt and pepper.
3. Cover well with Swiss cheese.
4. Combine soup, wine, and pimiento. Pour over chicken and cheese.
5. Mix melted margarine with stuffing mix and sprinkle over top. Bake, covered, for 1 hour at 350°F.