Ingredients
8 boneless, skinless chicken breasts
8 4x4 slices of Swiss cheese
1 can of cream of chicken soup
1/2 cup of white wine
2 cups Pepperidge Farm herb stuffing
1/2 cup melted margarine
Directions
Preheat the oven to 350 degrees
Mix cream of chicken soup and wine
Place chicken in large glass baking dish
Arrange cheese slices on top of chicken
Pour soup/wine mixture on top of cheese
Top with stuffing
Melt margarine and drizzle on top of everything
Bake uncovered for 45-55 minutes