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

Arrange chicken in lightly greased 13 x 9 baking dish; top with cheese slices. Combine soup and wine and spoon evenly over chicken. Sprinkle with stuffing mix; drizzle butter over crumbs. Bake at 350 degrees for 45-55 minutes. Serves 8.