Cheesy Swiss-Stuffed Chicken
photo by _Pixie_
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 slice reduced-fat swiss cheese (thin slices)
- 4 chicken cutlets, 1/4 inch thick
- 29.58 ml all-purpose flour
- 2.46 ml black pepper
- 14.79 ml unsalted butter or 14.79 ml margarine
- 118.29 ml reduced-sodium chicken broth
- 59.14 ml dry white wine or 59.14 ml reduced-sodium chicken broth
- 1.23 ml 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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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.