4 whole boneless, skinless chicken breasts
8 slices Swiss cheese
1 can cream of chicken soup
1/4 c. white wine
1 c. Pepperidge Farm herb-seasoned stuffing mix
1/4 c. butter, melted

Arrange chicken pieces in a lightly greased 9 x 13 inch baking dish. Top each piece with a slice of cheese. Combine soup and wine; mix well. Spoon soup mixture evenly over chicken. Combine dry stuffing mix with melted butter; sprinkle over top of chicken. Bake at 350 degrees for 45 to 55 minutes. Serves 6 to 8.