8 chicken breasts, skinned and boned
8 slices Swiss cheese, (4 inch thick)
1 can cream of chicken soup (10 3/4 oz.)
1/4 c. dry white wine
1 c. Stove Top cornbread stuffing
1/4 c. butter, melted

Arrange chicken breasts in lightly greased 13 x 9 x 2 inch baking dish. Top with cheese slices. Combine soup and wine. Mix well. Spoon evenly over cheese and chicken; sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45 to 55 minutes. Yield: 8 servings.