Swiss chicken cutlets
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | ounces | Reduced Fat Swiss Cheese, 2 |
Thin Slices | ||
16 | ounces | Chicken Cutlets, 1/4-Inch |
Thick, 4 Ea | ||
2 | tablespoons | Unbleached All-Purpose |
Flour | ||
½ | teaspoon | Black Pepper |
1 | tablespoon | Unsalted Butter Or |
Margarine | ||
½ | cup | Reduced-Sodium Chicken |
Broth | ||
¼ | cup | Dry White Wine Or Chicken |
Broth | ||
¼ | teaspoon | Dried Oregano |
Directions
Cut each cheese slice in half; place 1 half on top of each cutlet.
Starting with the short end, tightly roll up the cutlets, jelly roll style. Tie securely with string. On a piece of waxed paper, combine the flour and pepper, blending well. Add the cutlets and toss gently to coat. In a large nonstick skillet, melt the butter over medium heat. Add the cutlets and cook, turning frequently, until golden, about 3 minutes. Add the broth, wine and dried oregano to the skillet and increase the heat bring it to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 10 to 12 minutes. Place on a serving plate, remove the string, and garnish with parsley and oregano sprigs.
Freezer:
Freeze unrolled cutlets in advance. When ready to use, thaw and pound them to a ¼-inch thickness and proceed. Wrap individually in plastic wrap, and freeze for up to 6 months. Thaw in the refrigerator.
Per Serving:
223 Calories (30% from fat), Carbohydrates 4 Grams, Protein 32 Grams, Sodium 178 Milligrams, Fat 7 Grams, Cholesterol 84 Milligrams.
Cook's Tips
To prepare the chicken rolls, tightly roll up the cheese-toped cutlets and then tie securely with string so the rolls hold their shape during cooking.
If cutlets are unavailable at your local market, simply pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a ¼-inch thickness.
Submitted By RICH HARPER On 02-16-95
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