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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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YUM! 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.
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