4 chicken breasts, skinned, boned and split
8 slices Swiss cheese
1 can cream of chicken soup
1/4 c. white wine
1 1/2 c. Pepperidge Farm Herb Stuffing
1/2 c. melted butter

Arrange chicken in shallow ungreased pan. Place a slice of cheese on each breast. Stir together the soup and wine. Pour over the chicken. Sprinkle with stuffing and drizzle with melted butter. Bake at 350 degrees for 1 hour. Serves 8-12.

You can use 6 chicken breasts and then follow the recipe; increase cheese only.