8 chicken breast halves (3 lb.), boned and skinned
1 pkg. Swiss cheese slices
1 can cream of chicken soup
3/4 c. white cooking wine
1/2 c. butter, melted
1 (8 oz.) pkg. Pepperidge Farm herb stuffing

Put chicken in 9x13-inch baking dish. Lay cheese over chicken. Mix soup and wine with wire whisk and pour over chicken and cheese. Dump stuffing over all and spread out evenly. Pour melted butter over stuffing and bake at 350 degrees for 45 minutes. Can be made the night before and baked next day (50 minutes if cold from refrigerator).