6 boneless skinless chicken breast halves (1-1/2 pounds)
6 slices Swiss cheese
3 tablespoons all-purpose flour
1/2 teaspoon pepper
2 tablespoons butter
3/4 cup chicken broth
1/2 teaspoon dried oregano
Flatten chicken to 1/4-in. thickness. Place a cheese slice on each; roll up jelly-roll style. In a shallow bowl, combine flour and pepper; add chicken and roll to coat.
In a skillet over medium heat, cook chicken in butter until browned, about 10 minutes, turning frequently. Add broth and oregano; bring to boil. Reduce heat; simmer for 12-14 minutes or until chicken juices run clear.