Different Chicken Cordon Bleu

[MajestyJo]

Preheat oven to 350 degrees F (175 degrees C).

8 skinless, boneless chicken breast halves
8 slices ham 8 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup white wine (or chicken stock) *
1 teaspoon garlic powder **
1 teaspoon dried parsley
1 teaspoon salt 1 teaspoon ground black pepper
1 (6 ounce) package herb-seasoned dry bread stuffing mix

Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

** Being a recovering alcoholic, I don't cook with wine. Chicken stock will do here. I was told that the wine should be drinkable if you want to eat it. I have used apple juice for pork, have never used it with chicken.

** I would you fresh minced garlic chopped very finely

I would also add, fresh ginger, it is really good for people with stomach problems. It is good to take the repeat out of spices.

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.