4 large, skinless, boneless chicken breasts
Swiss cheese slices
1 can cream of chicken soup
1/4 to 1/2 c. white wine
salt and pepper to taste
1 c. herb flavored Pepperidge Farm stuffing mix, crushed
1/2 stick melted butter

Preheat oven to 350°F. Put chicken in buttered casserole dish. Layer cheese on top. Mix soup, wine, salt and pepper; pour over cheese. Sprinkle mix on top and drizzle with melted butter.

Bake 45 to 60 minutes.