Swiss Chicken Cutlets
Source of Recipe
Internet
List of Ingredients
2 thin slice reduced-fat Swiss chesse
4 chicken cutlets(4 ounces each),1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 tablespoon unsalted butter
1/2 cup dry white wine or chicken broth
1/4 teaspoon dried oregano
Chopped fresh parsley and fresh oregano sprigs for garnish
Recipe
1 Cut each cheese slice in half; place 1 half on top of
each cutlet. Starting with the 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
thickened, about 10 to 12 minutes. Remove string. Garnish
with parsley and oregano sprigs
To prepare the chicken rolls,
tightly roll up cheese-topped cutlets, then tie securely
with string so the rolls hold their shape during cooking.
If cutlets are unavailable at your market, simply pound
skinless, boneless chicken breast halves between 2 sheets
of waxed paper to a 1/4-inch thickness.
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