1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup white wine
8 slices sharp processed cheese
8 pork chops
1/2 cup shredded Cheddar cheese
salt and pepper to taste
1 (10 ounce) can sliced green olives
1 (4 ounce) can sliced pineapple, drained
1/2 teaspoon black pepper
1/2 teaspoon ground black pepper
2 tablespoons olive oil
6 skinless, boneless chicken breast halves, cut in half
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Remove foil from pan with a slotted spoon and transfer meat to the prepared pan. Bake 15 minutes per side; reduce heat and cover. Bake 15 minutes per side, uncovered.
Meanwhile, in a small bowl combine cream of mushroom soup and wine. Add apples, tomatoes, onions, mushrooms and capers. Mix well, then pour into prepared casserole dish.
Spoon meat mixture into white two layer dish. Sprinkle with lettuce, tomato mixture, mushroom mixture, and Cheddar cheese, cover, and bake an additional 15 minutes per side.
Stir in green olives, pineapple, black pepper, olives and pineapple.
Top with whipped cream and serve immediately.
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