8 boneless chicken breasts
1/2 c. white wine
2 cans cream of chicken soup, undiluted
Swiss cheese or Mozzarella
2 c. Pepperidge Farm herb dressing
Melted butter

Preheat oven to 350 degrees. Lightly grease large baking pan. Line up breasts in a single layer. In a bowl, mix up soup and wine. Put cheese on top of chicken, then pour on soup mixture. Cover with dressing and drizzle with butter. Bake at 350 degrees for 55 minutes.