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Chicken Breasts
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4 chicken breasts, halved and boned
8 slices Swiss cheese
1/3 pkg. Pepperidge Farm stuffing
1 can cream of chicken soup
1/4 c. milk
1/4 c. margarine
Put chicken breasts, skin side down, in a 9 x 13 inc pan. Lay a slice of cheese on each piece. Dilute soup with milk and divide the mixture equally on each piece. Melt margarine. Mix with dressing and sprinkle on to top. Cover. Bake at 325 degrees for 2 hours. Uncover last 40 minutes.
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