4 whole chicken breasts
1 (10 3/4 oz.) can cream of chicken soup
1 c. herb seasoned stuffing mix
8 (4 x 4 inch) slices Swiss cheese
1/4 c. dry white wine
1/4 c. butter

Arrange split, skinned, and boned chicken in a lightly greased 9 x 13 inch baking dish. Top with cheese slices. Combine undiluted soup and wine, stirring well. Spoon sauce evenly over chicken. Sprinkle with crushed stuffing mix. Drizzle melted butter over crumbs. Bake at 350 degrees for 45 to 55 minutes. Makes 8 servings.