Swiss Chicken Cutlets

2 slices swiss cheese, each cut in half

4 chicken cutlets 1/4" thick

2 tbsp flour

1/2 tsp black pepper

1 tbsp butter

3/4c. chicken broth

1/4tsp oregano

Starting at the short end, roll up 1 cutlet and 1 piece of cheese jelly-roll style. Continue for the other cutlets and cheese. Tie securely with string.

On waxed paper, combine flour and pepper. Coat cutlets gently.

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

Add broth and oregano. Bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10-12 min. Remove string before serving.