4 half chicken breasts (8 pieces of chicken, skin off)
4 slices Swiss cheese
1 can cream of chicken soup
1/2 c. dry sherry (dry marsala)
2 c. herb flavor stuffing
1/2 stick butter (melted)
1/4 c. water

Layer: chicken, cheese, soup and wine. Mix crumbs, melted butter and water. Bake uncovered at 325 for 1 - 1 1/2 hours or 350 for 1 hour. (Can double - use only 3-4 cups topping.)