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2 Slices Swiss Cheese
4 chicken cutlets pounded to 1/4 inch thick
2 Tbsp. flour
1/2 tsp. black pepper
1 Tbsp. butter
1/2 cup chicken broth
1/4 cup dry white wine or chicken broth
1/4 tsp. oregano
Cut each cheese slice in half and place 1 piece on
cutlet. Starting with short end, roll tightly; tie each piece
with string or secure with toothpicks. In shallow dish, combine
flour and pepper; coat each chicken roll. In nonstick skillet,
met butter and cook chicken, turning frequently until golden.
Add broth, wine, and oregano; increase heat and bring to a boil,
then reduce heat and simmer for 12 to 15 minutes. Serve with
rice. (Note: remove strings or toothpicks)
Variation: 1/4 cup lemon or lime juice.
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