• 4 Boneless, Skinless Chicken Breasts
• 4 oz Provolone cheese, sliced
• 10 3/4 oz can of cream of chicken soup
• 1/4 cup white wine
• 1 cup stuffing mix (Stove Top works great)
• 1/4 cup butter, melted
• 1/2 tsp garlic powder
• 2 Tbsp parmesan cheese, grated

1. Preheat oven to 350°.
2. Arrange chicken breasts in a lightly greased 13 x 9" baking dish. Top with sliced Provolone cheese.
3. Combine cream of chicken soup and white wine; stir well. Spoon the sauce over the chicken breasts and sprinkle with crushed stuffing mix.
4. Drizzle melted butter over the stuffing and sprinkle with garlic powder and grated Parmesan cheese.
5. Bake for 45 to 55 minutes. Let sit for 5 to 10 minutes before serving.

(CharleneMS)