8 chicken breasts (halves, skinned, boned)
8 (4 inch) slices Swiss cheese
1 can cream of chicken soup, undiluted
1/4 c. dry white wine
1 c. herb seasoned stuffing
1/2 stick butter, melted

Arrange chicken in lightly greased pan. Top with Swiss cheese. Combine soup and wine. Stir well. Spoon evenly over chicken. Sprinkle with stuffing mix. Dribble butter over crumbs. Bake uncovered at 350 degrees for 45 to 55 minutes. A variation: use motz, cheese and 1/4 cup sherry and 1/3 cup sour cream.