2 thin slices reduced fat Swiss cheese (2 ounces)
4 chicken cutlets (4 ounces each, 1/4 thick)
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 tablespoon unsalted butter or margarine
1/2 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon dried oregano
Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end tightly roll up cutlets, jellyroll style. Tie securely with string.
On wax paper, combine flour and paper. Mix well. Add cutlets; toss gently to coat.
In large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently until golden, about 3 minutes.
Add broth, wine and dried oregano to skillet. Increase heat to a boil. Reduce heat to medium low. Simmer until chicken is cooked trough and sauce is slightly thickened, about 10 minutes. Remove from heat, remove string and serve.
4 chicken cutlets (4 ounces each, 1/4 thick)
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 tablespoon unsalted butter or margarine
1/2 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon dried oregano
Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end tightly roll up cutlets, jellyroll style. Tie securely with string.
On wax paper, combine flour and paper. Mix well. Add cutlets; toss gently to coat.
In large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently until golden, about 3 minutes.
Add broth, wine and dried oregano to skillet. Increase heat to a boil. Reduce heat to medium low. Simmer until chicken is cooked trough and sauce is slightly thickened, about 10 minutes. Remove from heat, remove string and serve.
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