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Swiss Chicken Cutlets Recipe

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This recipe for Swiss Chicken Cutlets is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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