- 3 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread, cubed
- 3 tablespoons olive oil, divided
- 1/2 teaspoon dried dill weed
- 6 skinless, boneless chicken breasts
- salt and pepper to taste
- 6 slices reduced-fat Swiss cheese
- 1 cup reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- 1/2 cup sherry
- 1/4 cup low-fat sour cream
- Preheat oven to 325 degrees F (165 degrees C). Toss bread cubes with olive oil and dill to coat, and spread onto a baking sheet. Toast until golden brown.
- Arrange chicken breasts in a single layer in a 9×13 inch baking dish, and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
- In a medium bowl, mix together the soup, sherry, and sour cream. Pour mixture over chicken, and top with toasted bread cubes.
- Bake in the preheated oven for 45 minutes, or until done.