8 skinned and boned chicken breasts
8 slices Swiss and Monterey Jack cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 c. herb seasoned stuffing mix crushed
1/4 c. butter, melted

Arrange chicken in 13 x 9 x 2 inch baking dish. Top with cheese slices. Combine soup and wine and spoon over chicken. Top with stuffing mix and drizzle butter over crumbs. Bake at 350 degrees for 45 to 55 minutes.