4 chicken breasts
4 slices Swiss cheese
1 can cream chicken soup
1/4 c. white wine
2 c. Pepperidge Farm herb dressing
1/4 c. melted butter

Arrange chicken in bottom of greased 9 x 9 pan. Put a sliced of cheese on each breast. Stir together soup and wine. Pour over chicken. Sprinkle with stuffing; drizzle melted butter over all. Bake uncovered at 350 degrees for 1 1/2 hours.