4 whole chicken breasts, split (boned & skinned)
8 (4x4) slices Swiss cheese
1 can cream of chicken soup
1/4 c. water
1 c. herb stuffing mix, crushed (Pepperidge Farm blue pkg.)
1/4 c. melted butter

Arrange chicken in lightly greased 13 x 9 x 2 inch baking dish. Top with cheese. Mix water and soup; spoon over cheese. Sprinkle crumbs on top and drizzle melted butter on crumbs. Bake at 350 degrees for 55 minutes or until chicken is tender.