4 chicken breasts, skinned (can use boneless)
4 slices mozzarella cheese
1 can cream of chicken soup
1 sm. pkg. Pepperidge Farm herb dressing
1/4 c. white wine

Lay chicken breasts in baking pan, season to taste. Top each with mozzarella slice. Sprinkle with dressing (stuffing). Dilute soup with wine, pour over chicken. Bake 1 hour, uncovered at 350 degrees.