4 whole chicken breasts, split, skinned and boned
8 slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup (I use less sodium soup)
3/4 c. white wine
1 c. herb-seasoned stuffing mix, crushed
1/4 c. butter, melted

Arrange chicken in a lightly greased 13x9 baking dish. Top with Swiss cheese. Combine soup and wine, stirring well. Spoon sauce evenly over chicken, then sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45 minutes. Serves 8.