Cheesy Swiss-Stuffed Chicken
"YUM!"
photo by _Pixie_
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 slices reduced-fat swiss cheese (thin slices)
- 4 chicken cutlets, 1/4 inch thick
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon black pepper
- 1 tablespoon unsalted butter or 1 tablespoon margarine
- 1⁄2 cup reduced-sodium chicken broth
- 1⁄4 cup dry white wine or 1/4 cup reduced-sodium chicken broth
- 1⁄4 teaspoon dried oregano
directions
- 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. 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.
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Reviews
-
Very good. I followed the recipe exactly as written. Everyone enjoyed it for dinner. This was easy and quick to make. Made for Fall PAC 2008. -
Very delicious chicken. I used chicken breasts that I'd flattened by pounding with a wooden mallet. I think I used a bit more cheese than called for as well (we're cheese fans). Yummy! I really like the touch of oregano in this. Thanks for posting.
RECIPE SUBMITTED BY
I live in an RV and am traveling on the road with my family. Daddy is a travel welder and we go where the work is. The girls love to eat home cooked meals. I am a stay at home mom. I think that my favorite cookbook would be to call my mom and ask her for a recipe. She can cook, and create all kinds of recipes off the top of her head and all with leftovers.
