Swiss Chicken Cutlets

Servings:  4

2 thin slices reduced-fat 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 reduced-sodium chicken broth
1/4 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 wit a short end, tightly roll up cutlets, jelly-roll style.  Tie securely wit string.

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.  Add cutlets; 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 sprigs.

Tip:  If cutlets are unavailable at your marekt, simply pound skinles, bonelss chicken breast halves between 2 sheets of waxed paper to a 1/4-inch thickness.

Source:   Healthy Meals in Minutes

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Per serving: 223 Calories; 7g Total Fat; (30% calories from fat); 32g Protein; 4g Carbohydrate; 84mg Cholesterol; 178mg Sodium