2 slices Swiss cheese, thin
4 (4 oz) chicken cutlets, ¼ inch thick (I used the pounded, chicken breast method, see below)
2 T all purpose flour
½ tsp black pepper
2 T unsalted butter
½ C dry white wine
½ C chicken broth
½ tsp dried oregano
chopped fresh parsley (to garnish)
fresh oregano sprig, to garnish
Cut each cheese slice in half; place 1 half on top of the cutlet.
Starting with the short end, tightly rollup cutlets, jelly roll style
Tie securely with string.
Combine flour and pepper, add cutlets, toss gently to coat.
In a large non-stick skillet, melt butter over medium heat.
Add cutlets; cook turning frequently, until golden, about 3 minutes.
Add broth, wine and dried oregano to skillet.
Increase heat, bring to boil.
Reduce heat to medium-low; simmer thickened, about 10 to 12 minutes.
REMOVE STRING (I forgot this step)
Garnish with parsley and oregano sprigs.
If cutlets are unavailable,, simply pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a ¼” thickness.
From the “Recipezaar”