4 whole chicken breasts, split, skinned, boned
8 slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. white wine
2 c. crushed Pepperidge Farm herb stuffing mix
1/2 c. butter, melted

Arrange chicken in shallow baking pan and place a slice of cheese on each. Stir together soup and wine and pour over chicken. Sprinkle with stuffing and drizzle melted butter over all. Bake at 350 degrees uncovered for 40 to 45 minutes. Serves 6-8.