3 chicken breasts, skinned, boned, split
6 slices Swiss cheese
1/4 lb. sliced mushrooms
1 (10 3/4 oz.) can Cream of Chicken soup
1/2 c. white wine
2 c. Pepperidge Farm herb stuffing
1 stick butter

Place chicken in lightly greased 9 x 13 inch glass pan. Top each piece with a slice of cheese. Spread sliced mushrooms over Swiss cheese. Mix can of soup with wine and pour over chicken. Spread dry stuffing mix over top and drizzle melted butter over top. Bake 1 hour at 350 degrees. Serves 6.