4 whole chicken breasts, boned, split, skinned
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. white cooking wine
1/4 c. melted butter
8 (4 x 4 inch) slices Swiss cheese
1 c. stuffing mix

Arrange chicken in lightly greased 13 x 9 x 2 inch baking dish. Top with cheese slices. Combine soup and wine, stir well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45 to 55 minutes. Serves 8.