2 whole chicken breasts, deboned, skinned and split
1 can cream of chicken soup, undiluted
1 pkg. Pepperidge Farm herb stuffing mix
1/4 c. butter, melted
1/3 soup can sherry wine or cooking wine
Swiss cheese

Place chicken breasts in greased baking dish. Cover with the slices of Swiss cheese (1 layer). Mix sherry wine with soup and pour over chicken and cheese. Sprinkle top with stuffing mix. Pour melted butter over the top and bake 50 minutes at 350 degrees. NOTE: You may prefer to use a little less stuffing mix.