Swiss and Chicken Cutlets Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 thin slices reduced-fat Swiss cheese (about 2 oz)
4 chicken cutlets (4 oz each) 1/4" thick
2 tbsp. all purpose flour
1/2 tsp black pepper
1 tbsp. unsalted butter or margarine
1/2 c reduced-sodium chicken broth
1/4 c dry white wine or reduced-sodium chicken broth
1/4 tsp dried oregano
chopped fresh parsley and fresh oregano sprigs for garnish
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Directions: |
Directions:Cut each cheese slice in half and 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 and toss gently to coat. In a large nonstick skillet melt butter over medium heat. Add cutlets and cook turning frequently until golden (about 3 min). Add broth, wine and dried oregano to skillet. Increase heat and bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through and sauce is slightly thickened (about 10 to 12 min). Place on a serving plate and remove string. Garnish with parsley and oregano sprigs.
Freezer
Freeze unrolled cutlets in advance. Pound as directed in cook's Tips and wrap individually in plastic wrap and freeze for up to 6 months. Thaw in the refrigerator. |
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Number Of
Servings: |
Number Of
Servings:Serves 4 |
Personal
Notes: |
Personal
Notes: Cook's Tips
To prepare the chicken rolls tightly roll up cheese-topped cutlets, then tie securely with string so the rolls hold their shape during cooking.
If cutlets are unavailable at your market simply pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a 1/4" thickness.
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