Swiss Cheese Chicken
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 TimePrep/Total Time: 30 min.
- 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
- 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.
- 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.
Nutrition Facts2 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.
Originally published as Swiss Chicken Cutlets in Quick Cooking July/August 2005
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.
Oct 21, 2009
Excellent recipe. I found it was better to cover the pan when simmering.