4 whole chicken breasts, split, skinned, and boned
8 (4 x 4 in.) slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. dry wine (optional)
1 c. herb seasoned stuffing mix, crushed
1/4 c. butter

Put chicken in a lightly greased 13 x 9 x 2 inch pan. Top each piece of chicken with cheese slice. Combine soup and wine; spoon evenly over chicken. Sprinkle with stuffing mix. Drizzle melted butter over crumbs. Bake at 350 degrees 1 hour or to desired doneness (no longer that 1 1/2 hours). Do not cover.