Ingredients
-
2
-
4
-
2
-
1/2
-
1
-
1/2
-
1/4
-
1/4
-
-
-
-
-
-
-
Directions
Cheesy Swiss-Stuffed Chicken, YUM!, Very good I followed the recipe exactly as written Everyone enjoyed it for dinner This was easy and quick to make Made for Fall PAC 2008
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Steps
|
1
Done
|
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
Done
|
on Waxed Paper, Combine Flour and Pepper. Mix Well. Add Cutlets; Toss Gently to Coat. |
|
3
Done
|
in a Large Nonstick Skillet, Melt Butter Over Medium Heat. Add Cutlets; Cook Turning Frequently, Until Golden, About 3 Minutes. |
|
4
Done
|
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 to 12 Minutes. Place on a Serving Plate; Remove String. |
