4 chicken cutlets
8 slices Swiss cheese
1 can cream of chicken soup
1/4 c. white wine
2 c. Pepperidge Farm herb stuffing
1/2 c. melted butter

Arrange chicken in shallow baking dish. Place cheese on each piece. Stir together soup and wine. Pour over chicken. Sprinkle with stuffing. Drizzle butter over all. Bake uncovered at 350 degrees for 40 to 45 minutes.