8 chicken breast filets
1 can cream chicken soup
1/4 c. white wine or sherry
1/4 c. finely ground herb stuffing
1/4 c. melted butter
8 Swiss cheese slices

Place chicken filets in 9 x 13 pan. Top each with slice of Swiss cheese. Add white wine to chicken soup and pour sauce over each breast. Top with herb stuffing and pour melted butter on top. Bake at 350 degrees for 45 to 55 minutes or 325 degrees for 1 hour and 15 minutes or 225 degrees for 3 hours.