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Swiss Chicken Cutlets Recipe

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This recipe for Swiss Chicken Cutlets, by , is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Shelton
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 thin slices reduced-fat Swiss cheese (about 2 oz)
4 chicken cutlets (4 oz each) 1/4-inch thick
2 tbsp all-purpose flour
1/2 tsp black pepper
1 tbsp unsalted butter or margarine
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine or reduced-sodium chicken broth
1/4 tsp dried oregano
chopped fresh parsley and fresh oregano sprigs for garnish

Directions:
Directions:
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 and pepper. Mix well. Add cutlets; toss gently to coat. In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently, 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.

Personal Notes:
Personal Notes:
If cutlets are unavailable, simply pound chicken breast halves between 2 sheets of waxed paper to a 1/4-inch thickness.

 

 

 

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