Swiss Chicken Cutlets
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
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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.
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On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.
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In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently, until golden, about 3 minutes.
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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. Garnish with parsley and oregano sprigs.
Recipe Serves 4