8 chicken breast halves, skinned and boned
8 (4-inch) slices Swiss cheese
1/4 c. dry white wine
1/4 c. melted butter
1 can cream of chicken soup
1 c. Pepperidge Farm herb-seasoned stuffing

Arrange chicken in lightly greased 9x13x2 inch pan. Top chicken with cheese slices. Combine soup and wine, stir well. Spoon over chicken. Crush stuffing and sprinkle over chicken. Drizzle with melted butter. Bake at 350 degrees for 45-50 minutes. 8 servings.