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| 2 slices |
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Swiss Cheese, thin |
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| 4 |
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Chicken Cutlets, 1/4" thick |
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| 2 Tbs |
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Flour tortillas |
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| 1/2 tsp |
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Pepper |
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| 1 Tbs |
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Butter |
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| 1/2 cup |
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Chicken Broth, reduced-sodium |
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| 1/4 cup |
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Dry white wine or chicken broth |
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| 1/4 tsp |
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Dried Oregano |
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Fresh Parsley and Oregano sprigs for garnish |
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| |
| 1 |
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. |
| 2 |
On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat. |
| 3 |
In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently, until golden, about 3 minutes. |
| 4 |
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 10-12 minutes. Place on a serving plate; remove string. Garnish with parsley and oregano sprigs. |
| 5 |
Freeze unrolled cutlets in advance. Wrap individually in plastic wrap, and freeze for up to 6 months. Thaw in the refrigerator. |
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| |
| Servings: 4 |
| Preparation time: 10 minutes |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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223.00 |
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| Calories From Fat (30%) |
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67.87 |
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| |
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% Daily Value |
| Total Fat 7.00g |
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11% |
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| Cholesterol 84.00mg |
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28% |
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| Sodium 178.00mg |
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7% |
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| Carbohydrates 4.00g |
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1% |
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| Net Carbohydrates 4.00g |
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| Protein 32.00g |
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64% |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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