4 whole chicken breasts, boned, skinned and cut in half
8 slices of Swiss cheese
2 cans Cheddar cheese soup (undiluted)
1/4 c. dry white wine
2 c. Pepperidge Farm seasoning stuffing mix (approx. 1 (6 oz.) box)
1/3 c. melted butter

Mix the wine with the soup in saucepan over low heat until smooth. In the meantime, arrange chicken in shallow baking dish and wrap one slice of cheese around each piece of chicken. Spoon the soup mixture over the chicken. Top with stuffing mix and drizzle with butter. Bake uncovered 50-55 minutes at 350 degrees. (Cover with foil if dressing gets too crisp).