4 whole chicken breasts, split, skinned, boneless
8 (4 x 4) slices Swiss cheese
1 can cream of chicken soup
1/3 c. dry white wine
1 c. Pepperidge Farm herb stuffing mix, crushed
1/4 c. melted butter

Arrange chicken in lightly greased 13 x 9 x 2 inch baking dish. Top with cheese slices. Cheese will over lap. Combine soup and wine. Blend well. Spoon over chicken evenly. Sprinkle with crushed stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45-55 minutes.