6 boneless skinless chicken breast halves (1 1/2 lb.)
6 slices Swiss cheese
3 tbsp. all-purpose flour
1/2 tsp. pepper
2 tbsp. butter
3/4 c. chicken broth
1/2 tsp. dried oregano

Flatten chicken to 1/4-inch 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 a boil. Reduce heat; simmer for 12 to 14 minutes or until chicken juices run clear.