Swiss Chicken Cutlets

By rossboys

Ingredients

• 4 thin slices reduced-fat Swiss cheese (about 2 oz)
• 4 thin slices ham
• 4 chicken cutlets (4 oz ea), 1/4" thick
• 2 tbsp all-purpose flour
• 1/2 tsp black pepper
• 1 tbsp unsalted butter or margarine
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup dry white wine
• 1/4 tsp dried oregano
• 1/4 tsp garlic

Preparation

Step 1

Cut each cheese slice and ham 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.

On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.

In a large nonstick skillet, melt butter over med heat. Add cutlets; cook, turning frequently, until golden, about 3 min.

Add broth, wine, and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to med-low; cover and simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 min. Place on a serving plate; remove string.