4 whole chicken breasts, boneless
8 (4x4) slices Lorraine Swiss cheese
1 can cream of mushroom soup
1/4 c. dry white wine
1 c. herb seasoned stuffing mix, crushed
1/4 c. butter, melted

Arrange chicken in lightly greased 13 x 9 inch pan. Top with cheese slices. Combine soup and wine, stirring well. Spoon over chicken and cheese. Cover with stuffing mix. Drizzle butter on top. Bake at 350 degrees for about 40 minutes. Best served with rice. 8 servings.