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

Place breasts in greased 9x13 inch baking dish. Place 1 piece of cheese over each. Mix soup and wine. Spoon over chicken. Mix stuffing and butter and sprinkle over chicken. Bake 1 hour in a 350 degree oven (45 minutes if dish and food are room temperature). Garnish with parsley. Yield: 8 servings.