Swiss Baked Chicken

Brian made SBC last night. This has been his signature "date dish" since highshcool and he has really perfected it. See below for his recipe (which he has passed on to Matt).

Panties will drop within a 3 block radius of the stove this is cooked in...

1. I generally cook 5 or 6 decent size chicken breasts (boneless) in a glass dish.
2. Mix 4 cans of cream of chicken soup and 2 cups of white wine in a separate bowl. (the amount of white wine I use depends, basically you want it to be a creamy mix that has a fair amount of white wine in it without being too runny. Remember the sauce will get more runny as it cooks.) I usually add some black pepper to the sauce to spice it up a bit, but that's your call.
3. Pour some of the mix in the bottom of the pan to coat the bottom.
4. Place chicken in pan
5. Cover each piece of chicken with swiss cheese. (I use 2 slices per piece of chicken b/c I like cheese)
6. Cover the chicken and cheese with the remaining sauce mix.
   Sprinkle Italian bread crumbs on top
7. Place pats of butter every couple of inches on the top.
8. Bake at 350 for about 35-45 minutes. Cooking time depends on the size of the batch and size of the chicken. Make sure the chicken is done before you serve it, else the panties come back up.

On another note, I mentioned to Brian that I started a blog and he reminded me that about a year ago I had to ask him what exactly a blog was...doh!