Recipe: Swiss Chicken Cutlets (Healthy Meals in Minutes Recipe Cards) (freeze ahead)

SWISS CHICKEN CUTLETS

2 thin slices reduced-fat Swiss cheese (about 2 ounces)
4 skinless, boneless chicken cutlets (4 ounces each), 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon ground 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 (optional, for garnish)

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. 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.

TO SERVE:
Place on a serving plate; remove string. Garnish with parsley and oregano sprigs.

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 4-inch thickness.

TO FREEZE AHEAD:
Freeze unrolled cutlets in advance. Pound as directed in Cook's Tips, wrap individually in plastic wrap, and freeze for up to 6 months. Thaw in the refrigerator.

Serves 4

PER SERVING: Calories 223 (30% from fat), Carbohydrates 4g, Protein 32g, Sodium 178 mg, Fat 7 g, Cholesterol 84 mg

From: Recipelink.com
Source: Recipe card: Healthy Meals in Minutes, Group 6: Great Poultry Dishes, Card #3, 1994