GMA Recipe: U.S. Navy Swiss Chicken Cutlets

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U.S. Navy Swiss Chicken Cutlets
From the U.S. Navy during Fleet Week 2004
May 27, 2004

During Fleet Week 2004, GMA held a cook-off pitting the U.S. Marines against the U.S. Navy.

Ingredients

2 thin slices reduced fat swiss cheese (2 ounces)

4 chicken cutlets (4 ounces each, 1/4 thick)

2 tablespoons all-purpose flour

1/2 teaspoon black pepper

1 tablespoon unsalted butter or margarine

1/2 cup chicken broth

1/4 cup dry white wine

1/4 teaspoon dried oregano

Directions

1. Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end tightly roll up cutlets, jelly-roll style. Tie securely with string.

2. On waxed paper, combine flour and paper. Mix well. Add cutlets; toss gently to coat.

3. In large non-stick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently until golden, about 3 mins.

4. Add broth, wine and dried oregano to skillet. Increase heat to a boil. Reduce heat to med low. Simmer until chicken is cooked trough and sauce is slightly thickened, about 10 mins. Remove from heat, remove string and serve.

Recipe from Healthy Meals in Minutes (TM), International Masters Publishers AB, produced under license.