Entrees
| Amount | Measure | Ingredient |
|---|---|---|
| 2 | thin slices reduced fat Swiss cheese (2 oz | |
| 4 | chicken cutlets | |
| 2 Tbsp. | flour | |
| 1/2 tsp. | pepper | |
| 1 Tbsp. | unsalted butter | |
| 1/2 cup | low-sodium chicken broth | |
| 1/4 cup | " | " " " |
| 1/4 tsp. | oregano |
Cut cheese slices in half. Place one half on top of each cutlet. Starting with ashort end, tightly roll up cutlets. Tie securely with string. On waxed paper,combine flour and pepper. Mix well. Coat cutlets. In large skillet, melt butterover med. heat. Add cutlets, cook, turning frequently, about 3 minutes. Addbroth, dried oregano to skillet. Increase heat. Bring to boil. Reduce heat tosimmer, about 10-12 minutes. (May use skinless boneless chicken breasts poundedbetween 2 pieces of waxed paper.)