4 boned and skinned chicken breasts, halved
4 slices Swiss cheese
1/2 can cream of mushroom soup
1/4 c. white wine
1 c. Pepperidge Farm stuffing (crumbs, blue bag)
1/2 stick butter, melted

Butter glass 9 x 9 inch pan. Arrange breasts in pan. Top each with slice of Swiss cheese. Combine soup and wine and pour over chicken. Top with stuffing. Melt butter and drizzle over stuffing mix. Bake at 350 degrees for 50-60 minutes. Serves 4.