4 whole chicken breasts, split, skinned and boned
8 (4x4 inch) slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. dry white wine
1 c. herb-seasoned stuffing mix, crushed
1/4 c. butter, melted

Arrange chicken in a lightly greased 13x9x2 inch baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Pepperidge Farm is favorite stuffing mix. Drizzle butter over crumbs; bake at 350 degrees for 45 to 55 minutes. Yield: 8 servings.