Swiss Chicken

• 2 slices reduced-fat swiss cheese (thin slices)
• 4 chicken cutlets, 1/4 inch thick
• 2 tablespoons all-purpose flour
• 1/2 teaspoon black pepper
• 1 tablespoon unsalted butter or 1 tablespoon margarine
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup dry white wine or 1/4 cup reduced-sodium chicken broth
• 1/4 teaspoon dried oregano

1. Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string.
2. On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.
3. In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook turning frequently, until golden, about 3 minutes.
4. Add broth, wine, and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on a serving plate; remove string.

swiss cheese, chicken cutlets, flour, black pepper, unsalted butter, chicken broth, white wine, oregano

Taken from www.food.com/recipe/swiss-chicken-247237 (may not work)