6 halved boned chicken breasts
1/2 lb. Swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine
2 c. Pepperidge Farm stuffing mix
1/3 c. melted butter

Skin chicken breasts and place in shallow baking pan. Put a slice of cheese on each piece. Mix soup and wine together, then spoon evenly over chicken. Sprinkle stuffing mix over chicken, then drizzle with melted butter. Bake uncovered at 325 degrees for 50-60 minutes or until done.