4 whole chicken breasts, split, skinned & boned
Salt & pepper
8 slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. white wine
1 c. herb seasoned stuffing mix (Pepperidge Farm)
1/4 c. butter, melted

Arrange chicken pieces in lightly greased 9 x 13 inch baking dish. Top each piece with a slice of cheese. Combine soup and wine; mix well. Spoon soup mixture evenly over chicken. Combine dry stuffing mix with melted butter, sprinkle over top of chicken. Bake at 350 degrees for 45-55 minutes. 6-8 servings.