6 to 8 deboned breasts
Swiss cheese, packaged in long slices
1 can cream of chicken soup
1 sm. carton sour cream
1/2 c. white wine
1 bag Pepperidge Farm herb stuffing
1 1/2 sticks melted butter

Wrap each chicken breast in a slice of Swiss cheese. Place in Pyrex baking dish. Mix together the soup, sour cream, and wine. Pour over chicken. Top with bag of stuffing mixed with melted butter. Bake for 1 hour, uncovered, at 350 degrees.