Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Reduced Fat Swiss Cheese, 2 1 tb Unsalted Butter Or
Thin Slices Margarine
16 oz Chicken Cutlets, 1/4-Inch 1/2 c Reduced-Sodium Chicken
Thick, 4 Ea Broth
2 tb Unbleached All-Purpose 1/4 c Dry White Wine Or Chicken
Flour Broth
1/2 ts Black Pepper 1/4 ts Dried Oregano

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 1/4-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 1/4-inch thickness.
Submitted By RICH HARPER On 02-16-95

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