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Ingredients
- 2 thin slices Swiss cheese (about 2oz)
- 4 chicken cutlets (4oz each), about 1/4 inch thick *
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted margarine
- 1/2 cup chicken broth
- 1/4 cup dry white wine or chicken broth
- 1/4 teaspoon dried oregano
- chopped fresh parsley and oregano sprigs for garnish
- * (if cutlets are unavailable, pound boneless, skinless chicken breasts to 1/4 inch thickness)
Preparation
Step 1
Cut each slice of cheese in half; place one half on each cutlet. Starting with the short end, roll up each cutlet, jelly-roll style. Tie secure with string, or use a toothpick to hold it together.
On wax paper, combine flour and pepper, mixing well. Gently toss cutlets in flour mixture to coat.
Melt butter over medium heat in large, non-stick skillet. Add cutlets, cook turning frequently until golden, about 3 minutes.
Add broth, wine (or addiitonal broth) and dried oregano to skillet. Reduce heat to medium low, simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on serving plate, remove string (or toothpick), garnish with parsley and oregano sprigs