8 chicken cutlets (4 whole cutlets)
8 slices Swiss or Mozzarella cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 c. herb seasoned stuffing mix
1/2 c. melted butter

Arrange chicken in lightly greased 13 x 9 inch pan. Top with cheese slices. (If using Mozzarella cheese, grate it.) combine soup and wine, stirring well. Spoon sauce evenly over cutlets and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45 to 55 minutes.