Email to Phyllis_ aka_ Filus      

Swiss Chicken Cutlets

Source of Recipe

"Healthy Meals In Minutes," 1994
Serves 4

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

Cut each cheese slice in half; place one 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.

Freezer:
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.

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-inch thickness

Per serving: calories 223 (30% from fat); carbohydrates 4g; protein 32g; sodium 178mg; fat 7g; cholesterol 84mg