8 boneless chicken breasts
1 pkg. Swiss cheese
1 can cream of mushroom soup
1 stick butter
1 pkg. Pepperidge Farm stuffing (sm. herb)
1/3 c. white wine

Put chicken in 9 x 13 inch dish. Lay Swiss cheese on top. Mix wine and soup. Pour over chicken. Lay stuffing on top, then pour melted butter over. Bake a 350 degrees for 40-60 minutes or until bubbly.