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Swiss Chicken Cutlets




Source of Recipe


cilla at rc


List of Ingredients




2 thin slices reduced-fat Swiss cheese(about 2 ounces)
4 chicken cutlets(4 ounces each), 1/4 inch thick
2 Tbsp all-purpose flour
1/2 tsp black pepper
1 Tbsp unsalted butter or margaine
1/2 c reduced-sodium chicken broth
1/4 c dry white wine or reduced-soduim chicken broth
1/4 tsp 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 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. Garnish with parsley and oregano sprigs.

Cook's Tips: 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.

Serves 4: Per Serving: Calories: 223(30% from fat) Carbohydrates: 4g Protein: 32g Sodium: 178mg Fat: 7g Cholesterol: 84mg