8 skinless, boneless chicken breasts
8 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup dry white wine
1 cup herb seasoned stuffing mix - crushed
2-3 tbsp. butter, melted
Parsley (optional)

Arrange chicken in a lightly greased baking dish. Top with cheese slices. Combine soup and wine, spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs.

Bake at 350°F for 45 minutes. Garnish with parsley. Serves 8.