2 thin slices reduced-fat Swiss cheese, about 2 oz.
4 chicken cutlets, 4 oz. each, 1/4 inch thick
2 tbsp. all-purpose flour
1/2 tsp. black pepper
1 tbsp. unsalted butter
3/4 c. reduced-sodium chicken broth
1/4 tsp. dried oregano
Chopped fresh parsley and fresh oregano sprigs for garnish

Cut each cheese slice in half, place 2 halves 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 large nonstick skillet, melt butter over medium heat. Add cutlets, cook, turning frequently, until golden, about 3 minutes.

Add broth 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. Garnish with parsley and oregano sprigs. Calories 223.