Difficutly: very easy
Time: 25 Min
Portion: 4 servings
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 unslated 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 aregano
chopped fresh parsley and fresh oregano sprigs for garnish
Directions:
1) Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly rollup 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 a 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 aregano sprigs.