Creamy Swiss Chicken

Creamy Swiss Chicken

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of
chicken soup
1 1/4 cups white wine
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon mustard seed
1/2 cup sour cream
4 slices Swiss cheese
1/2 cup seasoned croutons
2 tablespoons butter, melted

Preheat oven to 350 degrees F.
Arrange chicken in a lightly greased 9x13 inch baking dish. In a medium bowl,
combine the soup, wine, garlic powder, cayenne pepper, mustard seed and sour
cream and blend together; set aside.
Top each chicken breast with a slice of Swiss cheese and pour sour cream mixture
evenly over the chicken. Crush the bag of croutons and sprinkle evenly over all,
then drizzle with melted butter.
Bake at 350 degrees F for 50 minutes, or until chicken is cooked through and
juices run clear.
Servings: 4