Low Fat Swiss Chicken Cutlets
Contributed By Sandy | Published: Sep 4, 2005
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Serves 4
Ingredients:
2 thin slices reduced-fat Swiss cheese (about 2 oz)
4 chicken cutlets (4 oz each)*
* if cutlets are not available at grocery, simply pound skinless, boneless chicken breast
halves between 2 sheets waxed paper to 1/4 inch thickness.
2 Tbs all-purpose flour
1/2 tsp black pepper
1 Tbs margarine
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine or reduced-sodium chicken broth
1/4 tsp dried 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 non-stick skillet, melt margarine over medium heat. Add cutlets; cook, turning
frequently, until golden brown, about 3 minutes.
Add broth, wine, and dried oregano to skillet. Increase heat; bring to 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.
Per serving Calories: 223 Carbohydrates: 4 g Protein: 32 g Sodium: 178 mg Fat: 7 g
Cholesterol: 84 mg
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