4 breasts (halved, skinned and boned), 8 pieces
8 slices Swiss cheese
1 can cream of chicken soup, undiluted
1 c. sour cream
1/4 c. dry white wine (Vermouth)
1 c. herb-seasoned stuffing mix
1/4 c. butter, melted

Arrange chicken in l lightly greased 13x9x2 baking dish. Top chicken with cheese.

Combine soup, sour cream and wine and spread evenly over chicken and cheese. Sprinkle stuffing mix, mixed with butter, over all. Bake 350 degrees, 40-45 minutes. Serves 8.