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If chicken cutlets are too expensive or aren't available in your local supermarket, you can create your own by gently pounding chicken breasts (boneless) between sheets of waxed paper until they are flattened to 1/4-inch thick.
If you want to use breast strips, that's no problem. Just don't roll them and adjust cooking time to account for smaller pieces.
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| Chicken Swisse |
Ingredients
(4 servings - 32 g protein - 4 g carbohydrate per serving)
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| 2 thin slices |
reduced fat Swiss cheese |
| 4 (4 oz ea) |
chicken cutlets (or pounded breasts) |
| 2 tbsp |
all-purpose flour |
| 1/2 tsp |
black pepper |
| 1 tbsp |
butter |
| 1/2 cup |
chicken broth |
| 1/4 cup |
dry white wine |
| 1/4 tsp |
dried oregano |
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- Cut each cheese slice in half to make 4 slices.
- Place 1 cheese slice each on top of each chicken cutlet.
- Starting at the short end, tightly roll the cutlets (jelly-roll fashion).
- Tie each roll securely with string.
- In flat casserole or deep plate, combine flour and pepper.
- Mix well with fork.
- Add cutlets and roll to coat.
- In large non-stick skillet, melt butter over medium heat.
- Add cutlets.
- Turn frequently until browned on all sides (about 3 minutes).
- Add broth, wine, and oregano to skillet.
- Turn heat to medium-high.
- Bring to a boil.
- Reduce heat to medium-low.
- Simmer until chicken is cooked through and sauce thickens.
- Place on serving platter.
- Cut and remove strings.
- Serve while hot.
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