Swiss Chicken Cutlets

• 2 thin slices Swiss cheese
• 4 chicken cutlets (1/4-inch thick)
• 2 Tbsp. all-purpose flour
• 1/2 tsp. pepper
• 1 Tbsp. butter or margarine
• 1/4 c. dry cooking wine
• 1/2 c. chicken broth
• 1/4 tsp. oregano

1. Cut each cheese slice in half; place one 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 waxed paper, combine flour and pepper.
5. Mix well.
6. Add cutlets; toss gently to coat.
7. In large nonstick skillet, melt butter and add cutlets. Cook about 3 minutes or until golden; turn frequently.
8. Add broth, wine and oregano.
9. Cook until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes.
10. Remove string and serve.

thin slices swiss cheese, chicken cutlets, flour, pepper, butter, cooking wine, chicken broth, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011859 (may not work)