8 chicken breasts, skinned, deboned (8 half breast)
8 slices Swiss cheese
1 can cream of chicken soup, undiluted
1/4 c. dry white wine
1 c. herbed seasoned stuffing mix, crushed
1/4 c. butter, melted

Arrange chicken in a lightly greased 13 x 9 x 2 inch baking dish. Top with cheese slices. Combine soup with wine, stirring well, spoon sauce over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45-55 minutes.