4 chicken breasts, split and skinned
8 slices Swiss cheese
1 can cream of chicken soup
1/4 c. white wine (or chicken broth)
1 c. herb-seasoned stuffing mix
1/4 c. butter, melted

Arrange chicken on a lightly greased baking dish, top with cheese. Combine soup and wine, stirring well. Spoon sauce over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 50-60 minutes.