8 boned chicken breasts
8 (4 x 4 inch) slices American cheese
8 (4 x 4 inch) slices Monterey Jack cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 1/2 c. herb season stuffing mix
1/4 c. butter, melted

Preheat oven to 350 degrees. Arrange chicken breast in bottom of greased 9 x 13 inch pan. Cover each breast with a slit of each kind of cheese. Combine soup and wine. Spoon over breasts. Sprinkle stuffing over top and drizzle with melted butter. Bake 50 minutes. Serves 8.