1.5 lbs. boneless, skinless chicken breasts
1 cup white cooking wine (or chicken broth)
2 (10.5 oz.) cans of cream of chicken soup
1 1/2 cups herb stuffing mix, crumbled fine
1/4 cup butter, melted
6 slices Swiss cheese
Preheat oven to 350 degrees; spray an 11 x 7-inch baking dish with cooking spray.
Cut chicken breasts in half lengthwise to make 6 thin cutlets.
In a bowl, whisk wine (chicken broth) and soup until smooth.
In a seperate bowl, toss together stuffing and melted butter.
Place chicken in prepared dish; top with cheese slices.
Pour soup mixture evenly over chicken and cheese; top with stuffing mix.
Bake, uncovered, 30 minutes.
Serve over rice.