Swiss Chicken Cutlets Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 slice: Swiss cheese, reduced fat *1
1/2 cup: Chicken broth, reduced sodim
4 each: Chicken cutlets *2,
1/4 cup: White wine, dry *3
2 tbsp: Flour, all purpose
1/4 tsp: Oregano, dried
1/2 tsp: Pepper, black
Parsley, chopped, fresh
1 tbsp: Unsalted butter or margarine,
Oregano sprigs, fresh
Directions:
* Sliced Thin. (2 ounces)
*2 4 ounces each, 1/4 inch thick
*3 or 1/4 c chicken broth, reduced sodium.
Prep time: 10 minutes.
Cook time: 15 minutes
Suggested accompanying dish: Steamed rice.
Cut each cheese slice in half; placing one half on top of each cutlet.
Starting with 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 butter over medium heat. Add
cutlets; cook, turning frequently until golden, about 3 minutes.
Add broth, wine, and dried oregano to skillet. Increasw heat; bring
to a boil then reduce to medium low. Simmer until chicken is cooked
through and sauce is slightly thickened, about 10 - 12 minutes.
Place on serving plate; remove string. Garnish with parsley and
oregano sprigs.
If cutlets are unavailable aat your market simply pound skinless,
boneless chicken breast halves between 2 sheets of waxed paper to a
1/4 inch thickness.
PER SERVING:
Calories 223 (30% from fat)
Carbohydrates 4 g
Protein 32g
Sodium 178 mg
Fat 7g
Cholesterol 84 mg
From the Healthy meals in minutes collection
**JJ** 010296.1414
Submitted By JJ JUDKINS On 01-02-96
Source from luhu.jp
*2 4 ounces each, 1/4 inch thick
*3 or 1/4 c chicken broth, reduced sodium.
Prep time: 10 minutes.
Cook time: 15 minutes
Suggested accompanying dish: Steamed rice.
Cut each cheese slice in half; placing one half on top of each cutlet.
Starting with 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 butter over medium heat. Add
cutlets; cook, turning frequently until golden, about 3 minutes.
Add broth, wine, and dried oregano to skillet. Increasw heat; bring
to a boil then reduce to medium low. Simmer until chicken is cooked
through and sauce is slightly thickened, about 10 - 12 minutes.
Place on serving plate; remove string. Garnish with parsley and
oregano sprigs.
If cutlets are unavailable aat your market simply pound skinless,
boneless chicken breast halves between 2 sheets of waxed paper to a
1/4 inch thickness.
PER SERVING:
Calories 223 (30% from fat)
Carbohydrates 4 g
Protein 32g
Sodium 178 mg
Fat 7g
Cholesterol 84 mg
From the Healthy meals in minutes collection
**JJ** 010296.1414
Submitted By JJ JUDKINS On 01-02-96
Source from luhu.jp