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fresh - Swiss Chicken Cutlets

Source of Recipe

from good fixins


Recipe Introduction

If chicken cutlets are not available, pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a 1/4" thickness.

List of Ingredients

fresh - Swiss Chicken Cutlets

2 thin slices reduced fat Swiss cheese (2oz.), cut in half
4 chicken cutlets, 1/4" thick, (1 lb. total)
2 tbsp. flour
1/2 tsp. ground black pepper
1 tbsp. unsalted butter
1/2 c. low sodium chicken broth
1/4 c. dry white wine or apple juice
1/4 tsp. dried oregano

Place the cheese halves on top of each cutlet.
Start with the short end, and tightly roll up cutlets, like a jelly roll. Tie securely with string.
In a shallow bowl, combine the flour and pepper and mix well.
Add the cutlets and toss gently to coat.
Using a large non stick frying pan, melt the butter over a medium heat.
Add the cutlets and cook, turning frequently, until golden, about 3 minutes.
Add the broth, wine and dried oregano to the pan.
Increase the heat and bring to a boil.
Reduce the heat to medium/low and simmer until the chicken is cooked and the sauce is slightly thickened, about 10 - 12 minutes.
Place on a serving plate and remove the string.
Garnish with fresh parsley and oregano sprigs, if desired.
Makes 4 servings.

Nutritional info per serving:
223 cal., 4 g carb., 32 g prot, 178 mg sod, 7 g fat, 84 mg chol.


Recipe