4 chicken breasts, deboned and skinned
4 slices Mozzarella cheese
1 can cream of mushroom or chicken soup
1/3 c. white wine
1 1/2 c. Pepperidge Farm herbed stuffing mix
1/2 c. melted butter

Place chicken in baking dish. Put cheese slices on top. Mix wine and soup. Pour over cheese. Sprinkle stuffing mix over soup and top with melted butter. Bake uncovered at 350 degrees for 1 hour. Serve over wild rice, if desired.