4 whole chicken breasts (skinned and boned)
8 slices cheese (Pepper Jack, Cheddar or Swiss)
1 (10 3/4 oz.) can cream of chicken soup
1 c. dry white wine
1/3 c. butter, melted (or butter)
1 c. mushrooms, sliced
2 c. stuffing mix
Parsley, freshly chopped

Salt and pepper the chicken lightly, especially if you use a seasoned stuffing mix. Place in an oven proof baking dish. Top each breast with a slice of cheese. Add mushrooms.