4 whole chicken breasts, skinned and deboned
8 (4x4 inch) slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. dry white wine
1 c. herb seasoned stuffing mix crushed
1/4 c. butter, melted

Arrange chicken in lightly greased 13x9x2 inch baking pan. Top with cheese slices. Combine soup and wine stirring well. Spoon evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45 to 55 minutes.