4    Whole Chicken Breasts

      4    Swiss Cheese slices, 4"x4"

      1 cn Cream of Chicken Soup, 10 oz

    1/4 c  Dry White Wine

      1 c  Herb seasoned stuffing mix

    1/4 c  Melted Butter

           Garlic powder (opt.)
      2 T  Parmesan cheese (opt.)

  Arrange split, skinned and boned chicken breasts in a
  lightly greased 13x9 inch baking dish. Top with cheese
  slices. Combine soup and wine; stir well. Spoon sauce
  evenly over chicken and sprinkle with crushed stuffing
  mix. Drizzle butter over stuffing. If desired,
  sprinkle with garlic powder and Parmesan cheese. Bake
  at 350 for 45 to 55 minutes.