Swiss Chicken Cutlets

By pammons

CALORIES 223 (30% from fat)

Ingredients

• 2 thin slices reduced-fat Swiss Cheese (about 2 oz. )
• 4 chicken cutlets (4 oz each), 1/4 inch thick
• 2 tablespoons all -purpose flour
• 1/2 teaspoon black pepper
• 1 tablespoon unsalted butter or margarine
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup dry white wine or reduced-sodium chicken broth
• 1/4 teaspoon dried oregano
• Chopped fresh parsley and fresh oregano sprigs for garnish

Details

Servings 4

Preparation

Step 1

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 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. Garnish with parsley and oregano sprigs.