How to make it

  • Cut each cheese slice in half and place 1 half on top of each cutlet.
  • Starting with a short end tightly roll up cutlets.
  • Tie securely with a string.
  • On waxed paper combine flour and pepper then mix well.
  • Add cutlets then toss gently to coat.
  • In a large nonstick skillet melt butter over medium heat.
  • Add cutlets then cook turning frequently until golden about 3 minutes.
  • Add broth and dried oregano to skillet then increase heat and bring to a boil.
  • Reduce heat to medium low then simmer until chicken is cooked through and sauce is slightly thickened.
  • Place on a serving plate and remove string then serve warm.

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