8 pieces chicken cutlets
6 slices Swiss cheese, cut thick
1 can cream of chicken soup mixed with
1 c. white wine
1/4 lb. butter and blend with
2 c. Pepperidge Farm stuffing

Layer cutlets, cover with cheese and pour soup mixture over them. Put stuffing mixture on top. Bake at 350 degrees for 1 hour. Serves 6-8.