8 boneless, skinless chicken breasts
8 (4 inch) slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. dry white wine
1 c. herb-seasoned stuffing mix, crushed
1/4 c. butter, melted

Arrange chicken in a lightly greased 13 x 9 x 2 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon evenly over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; bake at 350 degrees for 45-55 minutes. Yield 8 servings.