Low Carb Swiss Chicken Cutlets

2 thin slices reduced fat swill cheese (2oz)

4 chicken cutlets, (4 oz each) 1/4 inch thick

2 tbsp all purpose flour

1/2 tsp black pepper

1 tbsp butter or margarine

1/2 cup sodium reduced chicken broth

1/4 cup dry white wine or
reduced sodium chicken broth

1/4 tsp dry oregano

Chopped fresh parsley and fresh oregano sprigs
for garnish

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.

Cook about 10-12 minutes. Place on a serving plate; remove string, Garnish with parsley and oregano sprigs.

You can also reduce the fat by replacing butter or margarine with a low or no fat substitute.