4-6 boneless, skinless chicken breasts (1/2 breast per serving)
Swiss cheese - 1 slice per breast
1/2 c. sherry
1 can cream of chicken soup
2 c. herb stuffing, finely crumbled
1 stick butter, melted

Place chicken breasts in a 9x13-inch baking pan and put a slice of Swiss cheese over each breast. Mix the sherry and soup together and pour over the cheese covered breasts. Crumble the herb stuffing evenly over the chicken and cheese. Drizzle the melted butter over the stuffing.

Bake at 350°F, uncovered for 1 1/2 to 2 hours (depending on the size of the chicken breasts).