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
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.
On waxed paper, combine flour & pepper. Mix well. Add cutlets; toss gently to coat.
In a large nonstick skillet, melt butter over medium heat. Add until golden, about 3 minutes.
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.
- Calories - 223 (30 % from fat)
- Carbohydrates = 4 g
- Protein = 32 g
- Sodium = 178 mg
- Fat = 7 g
- Cholesterol = 84 mg