4 whole chicken breasts, skinned & boned (8 pieces when split)
8 slices Swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 c. Pepperidge Farm herb stuffing
1/4 c. melted butter

Place chicken in a lightly greased 9 x 13 inch dish. Place 1 slice of cheese on each. Mix soup and wine; spoon over cheese. Mix Pepperidge Farm stuffing and melted butter. Spoon over all. Bake at 350 degrees for 45-50 minutes. Cover with foil if it browns too fast.