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1
Lay the slices of thinly sliced chicken breast on a cutting board (or other easy to wash surface). If the cutlets are thicker than 1/4 inch, or you want to make it easier to roll, beat the cutlets with a meat tenderizer hammer until they are 1/4 to 1/8 inch thick. The goal is to have rectangular-shaped cutlets that are at least 1 inch wide, and roughly 4 inches long, although neither precision or consistency is important.
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2
Season both sides of each cutlet with salt and pepper. Put a slice of prosciutto on each piece of chicken. The slice of prosciutto should cover almost the entire piece of chicken. If it doesn't, use more than one slice. Put a tablespoon of crumbled feta at one end of the chicken slice. Roll the chicken lengthwise into a tight roll, like a jelly roll. [You may pin them together with a tooth pick if you like.]
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3
Put the olive oil in a large frying pan on medium-high heat. Once the oil is shimmering, place the pieces of chicken in the pan. Brown on each side. When all sides are brown, add 1/4 cup of chicken broth, 1/4 cup of white wine and 3/4 of a teaspoon of oregano to the pan. Cover and reduce heat.
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4
Cook for another 5-7 minutes, or until chicken is cooked all the way through. Remove the chicken from the pan and cover with aluminum foil or the domed lid of a pot. Add the remaining broth, wine and oregano to the pan. Scrape the pan and cook, without a lid, until the liquid is reduced to approximately 3/4 of a cup.
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5
Pour sauce over chicken and serve.
