This is from a newspaper clipping, probably early 80's. I have never made it but it sounds quite good to me.
2-1/2 to 3 lbs. chicken breasts, boned
1 pkg. dry onion soup mix
1 1-lb can stewed tomatoes
1 cup dry white wine
8 oz. mozzarella cheese, shredded
Coat boned chicken breasts with flour. Brown in oil in large skillet and place in shallow baking pan, 13x9. Blend soup mix, tomatoes, wine and pepper, to taste, and pour over chicken. Bake at 325 for 1 hour. Sprinkle shredded cheese over chicken 10 minutes before serving. Serves 4-6.