-
1
Version 1: lot's of work, but impressive looking.
-
2
Cut each cheese slice in half; place 1 half on top of each cutlet.
-
3
Starting with the short end, tightly roll up cutlets, jelly-roll style.
-
4
Tie securely with string.
-
5
On waxed paper, combine flour and pepper.
-
6
Mix well.
-
7
Add cutlets; toss gently to coat.
-
8
In a large nonstick skillet, melt butter over medium heat.
-
9
Add cutlets; cook, turning frequently, until golden, about 3 minutes.
-
10
Add broth, wine, and dried oregano to skillet.
-
11
Increase heat; bring to a boil.
-
12
Reduce heat to medium-low; simmer thickened, about 10 to 12 minutes.
-
13
Remove string.
-
14
Garnish with parsley and oregano sprigs.
-
15
To prepare the chicken rolls, tightly roll up cheese-topped cutlets, then tie securely with string so the rolls hold their shape during cooking.
-
16
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.
-
17
Version 2: Much easier to make, tastes just as good!
-
18
Follow directions as above, only don't bother to flatten the chicen or roll the cheese in side it.
-
19
Simplly coat plain chicken breast in the flour pepper mixture, fry in the butter and cook as above.
-
20
When chicken is almost done, top each brest with a half slice of cheese.
-
21
When cheese melts, it's done.
-
22
Very good served over rice.
