Swiss Cheese Chicken

• 4 Large, boneless, skinless chicken breasts (About 1 and a half lbs.)
• 4 tbsp Butter, melted
• 8 slice Swiss or Provolone cheese (I use Provolone)
• 1 can 10 3/4 oz. can of Cream of Chicken soup
• 1/2 can 10 3/4 oz. can of Cream of Chicken and Mushroom soup
• 1/3 cup White Wine
• 1 cup Panko Bread crumbs
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Garlic Powder
• 1 tbsp Dried Parsley

1. Preheat oven to 350
2. Add the Chicken Breasts to a shallow, greased casserole dish.
3. Season with some of the salt, pepper, and garlic.
4. Season to taste.
5. Layer cheese on top of the Chicken.
6. In a medium bowl, mix the Soup and the White Wine.
7. Add some of the salt, pepper, and parsley.
8. Mix.
9. Save the rest of the seasoning for the Panko.
10. Pour mixture over cheese.
11. Heat a frying pan to medium-low heat.
12. Melt 2 Tbs of the butter.
13. Add Panko and the rest of the seasonings.
14. Stir, and cook until slightly golden.
15. Remove from heat, and spoon over soup mixture.
16. Heat the rest of the butter, and drizzle over top.
17. Bake for 45 mins.
18. Remove from oven and serve.

chicken breasts, butter, cream of chicken soup, cream of chicken, white wine, bread crumbs, salt, black pepper, garlic, parsley

Taken from cookpad.com/us/recipes/359188-swiss-cheese-chicken (may not work)