Chicken Jerusalem I

6 skinless, boneless chicken breast halves

1 (10.75 ounce) can condensed cream of mushroom soup

1 (8 ounce) package cream cheese

1 (1 ounce) package dry Ranch-style dressing mix

1 ¼ cups white wine

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.