Mustard Chicken Swiss

Gabby Gourmet

4 chicken breasts, skinned and boned

Dijon mustard

4 long slices of Swiss or Gruyere cheese

1 can cream mushroom soup

¼ cup dry white wine

¼ cup Italian seasoned bread crumbs

¼ tsp fresh ground nutmeg

Lay out the prepared chicken breasts, skinned side up, in a lightly sprayed shallow baking pan. Spread a thin layer of the mustard over each breast. Top each with a slice of cheese. Combine and whichsk together the soup and wine, the pour over all in the pan. Combine the crumbs and nutmeg, then sprinkle over each piece of chicken. Place uncoverd in a preheated 350◦ oven and bake for 55-60 min.