8 chicken breast; halved, skinned and boned
8 (4 inch) slices Swiss cheese
1 (10 1/2 oz.) can cream of chicken soup, undiluted
1/2 c. dry white wine or sherry
1 c. herb-seasoned stuffing mix, crushed
1/4 c. butter

Arrange chicken in a lightly greased 13 x 9 x 2 baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon evenly over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45 to 55 minutes.