4 whole chicken breasts, split, boned, skinned (can also use boneless-skinless breasts)
8 4x4 inch slices of swiss cheese
1 can cream chicken soup
1/4 cup dry white wine (or chicken broth)
2 cups Pepperidge Farm seasoned stuffing mix
1/2 cup melted butter
Put chicken in lightly greased 9x 13 inch pan. Top with cheese. Combine soup and wine, spoon over chicken and cheese. Sprinkle stuffing mix over chicken. Drizzle melted butter over top. Bake at 350 degrees for 1 hour.