Swiss Cheese Chicken Recipe

Read Reviews
5 2 5
Publisher Photo
Nicole Pickett of Oro Valley, Arizona tucks a little cheese into tender chicken cutlets, then tops them with a savory sauce. TIP: "I like to serve this with a four-bean salad, then finish up with a pineapple dessert for a meal in minutes," Nicole notes.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 slices Swiss cheese, cut in half
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 1/4 cup white wine or additional chicken broth
  • 1/4 teaspoon dried oregano

Nutritional Facts

2 each: 383 calories, 12g fat (6g saturated fat), 145mg cholesterol, 626mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 55g protein. Diabetic Exchanges: 6 lean meat, 1/2 starch.


  1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the flour, pepper and salt. Place a piece of cheese on each piece of chicken; tuck in ends and roll up. Secure with toothpicks. Roll in flour mixture.
  2. In a large nonstick skillet, brown roll-ups in butter on each side over medium heat. Stir in the broth, wine or additional broth and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until chicken juices run clear. Remove toothpicks before serving. Yield: 2 servings.
Originally published as Swiss Cheese Chicken in Quick Cooking July/August 2005, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Swiss Cheese Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Classicrock User ID: 656532 74678
Reviewed Jun. 29, 2010

"Very good, and very moist and tender. I was worried the chicken would toughen-up or dry out while simmering uncovered, but it turned out just great! -Lori in WI."

katlaydee3 User ID: 3741999 62391
Reviewed Oct. 21, 2009

"Excellent recipe. I found it was better to cover the pan when simmering."

Loading Image