8 whole chicken breasts, split, skinned, and boned
8 to 10 slices Swiss cheese
2 cans cream of chicken soup
1/2 c. dry white wine (Chablis)
1 c. herb season stuffing mix, crushed
1/4 c. butter, melted

Arrange chicken in 13 x 9 inch pan. Top with cheese slices. Combine soup and wine, stirring well. Spoon evenly over chicken and cheese. Sprinkle crushed stuffing mix over all. Drizzle butter over stuffing mix. Bake at 350 degrees for 1 hour and 15 minutes.