6 boneless, skinless chicken breast halves
6 slices Swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 c. Pepperidge Farm stuffing mix
3 tbsp. butter

Place chicken in a greased baking dish and top with Swiss cheese. Mix together soup and wine and pour over chicken. Crumble stuffing in your hands and sprinkle on top. Melt butter and drizzle over top. Bake at 350 degrees for 45 minutes.