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    Chicken: 5 pt. Swiss Chicken Cutlets


    Source of Recipe


    Maple

    List of Ingredients




    2 thin slices reduced-fat Swiss cheese (about 2 oz)
    4 chicken cutlets (4 oz each)*
    * if cutlets are not available at grocery, simply pound skinless, boneless chicken breast halves between 2 sheets waxed paper to 1/4 inch thickness.
    2 Tbs all-purpose flour
    1/2 tsp black pepper
    1 Tbs margarine
    1/2 cup reduced-sodium chicken broth
    1/4 cup dry white wine or reduced-sodium chicken broth
    1/4 tsp dried oregano
    Chopped fresh parsley and fresh oregano sprigs for garnish

    Recipe



    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 non-stick skillet, melt margarine over medium heat. Add cutlets; cook, turning frequently, until golden brown, about 3 minutes. Add broth, wine, and dried oregano to skillet. Increase heat; bring to boil. Reduce heat to medium low; simmer until chicken is cooked through and sauce is slightly thickened, about 10-12 minutes. Place on a serving plate; remove string. Garnish with parsley and oregano sprigs. Serves 4, at 5 pt. each

    Per serving Calories: 223 Carbohydrates: 4 g Protein: 32 g Sodium: 178 mg Fat: 7 g Cholesterol: 84 mg

 

 

 

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