4 whole (8 pieces) chicken breasts, skinned & boned (bone may be left in if desired)
3 (4x4") slices Swiss cheese
1 can cream of chicken soup, undiluted
1/2-3/4 can dry white wine
1 c. herb seasoned stuffing mix, crushed
1/4 c. butter, melted

Bread crumbs, seasoned or plain may be used, if desired.

Arrange chicken in lightly greased 13 x 9 x 2 inch baking dish.

Combine soup and wine, stirring well. Pour over chicken evenly. Bake covered, 350 degrees for 1/2 hour. Uncover and place cheese slice on each piece of chicken. Spoon sauce in dish over each piece. Top with crumbs or stuffing mix. Drizzle butter over crumbs. Bake for approximately 1/2 hour more or until done. Less chicken may be used, using smaller baking dish. Same amount of soup should be used and wine may be cut down, if preferred.