Swiss Chicken Cutlets
2 thin 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
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.
On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.
In a 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 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.