4 whole chicken breasts, split and skinned
8 slices Swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine; optional
1 c. dry stuffing mix
1/4 c. butter, melted

Arrange chicken in lightly buttered 13 x 9 baking pan. Top with cheese slices. Combine soup and wine. Stir well. Spoon sauce over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 1 hour, uncovered.