4 raw chicken breasts, boneless
4 slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. white wine
1 c. Pepperidge Farm herb dressing mix
1/3 c. butter, melted

Place chicken in shallow baking dish. Cover with cheese slices. Combine soup and wine and pour over chicken. Sprinkle with crushed dressing mix and drizzle with melted butter. Bake at 350 degrees for 40 minutes. Can freeze and reheat in microwave.