Swiss Chicken Cutlets

• 2 slices reduced fat Swiss cheese (2 oz.)
• 4 chicken cutlets, 1/4-inch thick (about 4 oz. each)
• 2 Tbsp. all-purpose flour
• 1/2 tsp. black pepper
• 1 Tbsp. unsalted butter or margarine
• 1/2 c. reduced sodium chicken broth and 1/4 c. dry white wine
• 1/4 tsp. dried oregano
• chopped fresh parsley and fresh oregano sprigs for garnish

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

swiss cheese, chicken cutlets, flour, black pepper, butter, chicken broth, oregano, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114877 (may not work)