4 boneless, skinless whole chicken breasts
8 slices Swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 c. herb stuffing mix (Pepperidge Farm)
1/4 c. butter

Arrange chicken in greased 13 x 9 x 2 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon evenly over cheese and chicken. Sprinkle with stuffing mix. Drizzle butter over top. Bake at 350 degrees for 40-45 minutes.