Pour Stuffing mix into a plastic bag and use a rolling pin to crush the bread cubes into a fine mixture. (This can also be done alot faster with a food processor if you have one). You want to "break-down" most of the large pieces or they will become too hard after cooking.
Mix the melted butter into the Crumb mixture until well combined. Pour the crumbs onto a plate.
Pour the can of soup a bowl and give it a quick stir to loosen the texture. Dip the chicken breasts into soup and coat well.
Dredge the soup coated chicken breasts in the crumb mixture. Make sure the breasts are fully coated with the crumbs.
Place chicken on a lightly sprayed cookie sheet making sure the pieces do not touch.
Bake for 30-45 minutes until chicken is fully cooked. (bake time depends on thickness of chicken breasts).