5 lb. chicken boneless skinless breast
6 slices Swiss cheese
1 can cream of chicken soup
1/2 can white wine
2 c. Pepperidge Farm stuffing, herb only
1/4 lb. butter

Trim and remove fat, cut breasts in half. Arrange chicken in Pyrex dish. Place cheese on top of chicken. Add together soup and wine; beat. Pour over cheese.

Melt butter and mix with stuffing. Sprinkle on top of soup. Bake at 300 degrees for 1 1/2 hours, uncovered.