Swiss Chicken Cutlets

Serves 4
Prep time: 10 minutes
Cooking time: 15 minutes

2 thin slices Swiss cheese (about 2 ounces)
4 chicken cutlets (4 ounces each), 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 tablespoon unsalted butter or margarine
1/2 cup chicken broth
1/4 cup dry white wine or chicken broth
1/4 teaspoon dried oregano
Chopped fresh parsley and fresh oregano for garnish

1. Cut each cheese slice in half; place a half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely around middle with string to keep them rolled.
   
   
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. Addcutlets; 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.

Serve with rice and vegetables on the side.

TIPS:

** Can freeze unrolled cutlets in advance. Wrap them individually inplastic wrap, and freeze for up to 6 months. Thaw in therefrigerator.

** If cutlets are unavailable at your market, simply pound skinless,boneless chicken breast halves between 2 sheets of waxed paper to a1/4-inch thickness. (Great way to get out your day's stresses andfrustrations!)