Monterey Chicken - cooking recipe

Ingredients

boneless chicken breasts (any number)
cream of chicken soup (1 can Campbell's per 6 to 8 breasts)
Monterey Jack cheese (8 oz. block, grated)
Pepperidge Farm herb stuffing
margarine

Preparation

Pound breasts until thin and arrange in baking dish.
Top with cheese and spread undiluted soup over cheese.
Top with stuffing and drizzle with melted margarine.
Bake at 300\u00b0 for 45 minutes to 1 hour.