Swiss Chicken Cutlets In Oregano Wine Sauce Recipes

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SWISS CHICKEN CUTLETS IN OREGANO WINE SAUCE



Swiss Chicken Cutlets in Oregano Wine Sauce image

Elegant and flavorful, Easy enough to whip up often for your family. Stylish enough to impress your guest, and yummy and easy enough to make it just for yourself -- Don't be fooled by the short list of spcies. the butter, wine, broth, oregano, and pepper fuse to make a fabulous burst of flavor.

Provided by ebechan

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices swiss cheese, thin
4 (4 ounce) chicken cutlets, 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 teaspoon dried oregano
chopped fresh parsley (to garnish)
fresh oregano sprig (to garnish)

Steps:

  • Version 1: lot's of work, but impressive looking.
  • Cut each cheese slice in half; place 1 half on top of each cutlet.
  • Starting with the 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 nonstick skillet, melt butter over medium heat.
  • Add cutlets; cook, turning frequently, until golden, about 3 minutes.
  • Add broth, wine, and dried oregano to skillet.
  • Increase heat; bring to a boil.
  • Reduce heat to medium-low; simmer thickened, about 10 to 12 minutes.
  • Remove string.
  • Garnish with parsley and oregano sprigs.
  • To prepare the chicken rolls, tightly roll up cheese-topped cutlets, then tie securely with string so the rolls hold their shape during cooking.
  • If cutlets are unavailable at your market, simply pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a 1/4-inch thickness.
  • Version 2: Much easier to make, tastes just as good!
  • Follow directions as above, only don't bother to flatten the chicen or roll the cheese in side it.
  • Simplly coat plain chicken breast in the flour pepper mixture, fry in the butter and cook as above.
  • When chicken is almost done, top each brest with a half slice of cheese.
  • When cheese melts, it's done.
  • Very good served over rice.

Nutrition Facts : Calories 277.1, Fat 12.8, SaturatedFat 6.8, Cholesterol 100.7, Sodium 254.2, Carbohydrate 4.8, Fiber 0.2, Sugar 0.6, Protein 29

CHEESY SWISS-STUFFED CHICKEN



Cheesy Swiss-Stuffed Chicken image

Make and share this Cheesy Swiss-Stuffed Chicken recipe from Food.com.

Provided by shysavsianna

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices reduced-fat swiss cheese (thin slices)
4 chicken cutlets, 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 tablespoon unsalted butter or 1 tablespoon margarine
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine or 1/4 cup reduced-sodium chicken broth
1/4 teaspoon dried oregano

Steps:

  • 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 nonstick skillet, melt butter over medium heat. Add cutlets; cook turning frequently, until golden, about 3 minutes.
  • Add broth, wine, and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on a serving plate; remove string.

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