4 whole chicken breasts, split, skinned and boned
8 (4x4 inch) slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. white wine
1 c. herb-seasoned stuffing mix, crushed
1/4 c. butter, melted

Roll up chicken breasts and arrange in a lightly greased 13x9x2 inch baking dish. Top with cheese slices.

Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees one hour. Serves 8.