8 Skinless, boneless chicken

-breast halves 4 Slices swiss cheese, cut

-in half 1 cn Cream of chicken soup

8 Thin tomato slices

2 tb Butter, melted

1/2 c Herb seasoned stuffing

Hot cooked rice 1. Crush the herb seasoned stuffing.

2. In a 3 qt baking dish, place the chicken. Top with cheese.

3. Stir soup and spread over cheese; top with tomato. Combine butter

and stuffing. Sprinkle over tomato. 4. Bake at 400F 25 minutes or until chicken is no longer pink.

Serve over hot rice. Garnish with fresh oregano if desired.