Swiss Chicken

Name: Swiss Chicken
Ingredients: 2 slices reduced-fat swiss cheese (thin slices); 4 chicken cutlets, 1/4 inch thick; 2 tablespoons all-purpose flour; 1/2 teaspoon black pepper; 1 tablespoon unsalted butter or 1 tablespoon margarine; 1/2 cup reduced-sodium chicken broth; 1/4 cup dry white wine or 1/4 cup reduced-sodium chicken broth; 1/4 teaspoon dried oregano

8 ingredients

4 steps

Ingredients

2 slices reduced-fat swiss cheese (thin slices)
4 chicken cutlets, 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 tablespoon unsalted butter or 1 tablespoon margarine
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine or 1/4 cup reduced-sodium chicken broth
1/4 teaspoon dried oregano

Directions

1

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.
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.