| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Swiss |
|
4 |
servings |
INGREDIENTS
| 2 |
|
Thin slices Swiss Cheese; (About 2 oz.) |
| 4 |
|
4-oz Chicken Cutlets about 1/4-inch thick |
| 2 |
tb |
All-purpose Flour |
| 1/2 |
ts |
Black Pepper |
| 1 |
tb |
Butter or Margarine |
| 1/2 |
c |
Reduced-Sodium Chicken Broth |
| 1/4 |
c |
Dry White Wine; (Non-alcoholic substitute: additional chicken broth) |
| 1/4 |
ts |
Dried Oregano |
|
|
Chopped fresh Parsley and Oregano sprigs; for garnish |
INSTRUCTIONS
Today's recipe is a fantastic main course that takes very little time to
prepare. If you've been looking for a fresh spin on a humdrum chicken
dinner, today's recipe should be prepared, and soon.
Cut each of the cheese slices in half and place one on top of each cutlet.
Starting with the narrow end of the cutlet, tightly roll the chicken,
jelly-roll-style. Tie each cutlet securely with kitchen twine or string.
On waxed paper, combine flour and pepper. Mix well. Place cutlets in the
mixture and gently toss or roll to coat.
In a large non-stick skillet over medium heat, melt the butter or
margarine. Add the cutlets to the skillet and turn them frequently until
golden on all sides, about 3 minutes.
Add the chicken broth, wine, and dried oregano to the skillet. Increase the
heat to high, and bring the mixture to a boil. Reduce the heat to
medium-low and simmer until the chicken is cooked through and the sauce is
slightly reduced and thickened, usually about 10 to 12 minutes.
Place a cutlet on each serving plate and remove the string. Pour several
tablespoons of the sauce over each cutlet and garnish with chopped parsley
and oregano. Great served with plain, steamed rice.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 31, 1998, converted by MM_Buster
v2.0l.
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