4 chicken breasts, split, skinned & boned
8 (4 x 4 inch) slices Swiss cheese
1 can cream of chicken soup, undiluted
1/4 c. white cooking wine
1 c. herb seasoned stuffing mix
1/4 c. butter, melted

Arrange chicken breast halves in a lightly greased 13 x 9 x 2 inch baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 50 to 60 minutes.

P.S. I covered the dish with foil while baking for first 45 minutes.