4 chicken breasts, boned and split (no skin)
Salt and pepper to taste
6 slices Swiss cheese
1/2 c. white wine (may use water)
1/4 lb. melted butter
1 can cream of chicken soup
2 c. Pepperidge Farm Stuffing Mix

Place chicken in 9 x 13 inch baking dish. Top with salt and pepper and cheese. Thin soup with wine (or water). Mix until smooth. Pour over chicken. Mix stuffing with melted butter.

Sprinkle over top. Bake at 300 degrees for 1 1/2 hours. Can be made the day before. May also be frozen. In these two cases, add topping before baking.