Swiss Chicken Cutlets

• 2 Thin slices reduced-fat Swiss cheese (about 2 oz.)

• 4 chicken cutlets (4 oz. ea. 1/4 inch thick)

• 2 Tablespoons all purpose flour

• 1/2 teaspoon black pepper

• 1 Tablespoon unsalted butter or margarine

• 1/2 cup reduced-sodium chicken broth

• /4 cup dry white wine or reduced-sodium chicken broth

• 1/4 teaspoon dried oregano

• Chopped fresh parsley and fresh oregano sprigs for garnish

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 & pepper. Mix well. Add cutlets; toss gently to coat.

3. In a large nonstick skillet, melt butter over medium heat. Add 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.

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