6 to 8 chicken breasts, de-boned & de-skinned
6 to 8 slices Swiss cheese
1 can Cream of Chicken soup
1/4 c. butter, melted
1/4 c. dry white wine
Pepper
Parsley flakes
Garlic powder, sprinkle lightly
1 c. Pepperidge Farm Herb Stuffing Mix

Season chicken breasts and brown lightly. Place breasts in greased 9 x 13 inch cake pan. Top with slice of cheese. Mix the soup and wine together. Spoon evenly over chicken. Sprinkle with stuffing mix and drizzle melted butter over all. Bake at 350 degrees for 1 hour. Serves 6.