Swiss Chicken Cutlets

By Karmul

  • 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.

Nutritional Facts

Calories - 223 (30 % from fat)
Carbohydrates = 4 g
Protein = 32 g
Sodium = 178 mg
Fat = 7 g
Cholesterol = 84 mg

dinner dairy cheese b vitamins chicken iron calcium main dish stovetop

1 reply