8 chicken breast halves, skinned

8 slices Swiss cheese

1 can cream of chicken soup

1/3 c. white wine

1 c. Pepperidge herb stuffing mix

1/4 tsp. melted butter or margarine

Put chicken in very lightly greased baking dish.

Top with cheese.

Combine soup and wine.

Spoon over chicken.

Sprinkle with stuffing.

Drizzle melted butter over chicken.

Bake at 350 degrees 45 to 50 minutes.

Serves 6 to 8.