4 whole chicken breasts, split, skinned & boned
8 (4x4") slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. dry white wine
1 c. herb seasoned stuffing mix, crushed fine
1/4 c. butter, melted

Arrange chicken in ungreased 13 x 9 x 2 inch baking dish. Top with cheese. Combine soup and wine; stir well. Spoon evenly over chicken and sprinkle with dressing crumbs. Drizzle butter over crumbs. Bake at 350 degrees for 45-55 minutes. Serves 8.