Instructions: Todays recipe is a fantastic main course that takes very little time to prepare. If youve been looking for a fresh spin on a humdrum chicken dinner, todays recipe should be prepared, and soon.

Cut each of the cheese slices in half and place one on top of each cutlet.

Starting with the narrow end of the cutlet, tightly roll the chicken, jelly-roll-style. Tie each cutlet securely with kitchen twine or string.

On waxed paper, combine flour and pepper. Mix well. Place cutlets in the mixture and gently toss or roll to coat.

In a large non-stick skillet over medium heat, melt the butter or margarine. Add the cutlets to the skillet and turn them frequently until golden on all sides, about 3 minutes.

Add the chicken broth, wine, and dried oregano to the skillet. Increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through and the sauce is slightly reduced and thickened, usually about 10 to 12 minutes.

Place a cutlet on each serving plate and remove the string. Pour several tablespoons of the sauce over each cutlet and garnish with chopped parsley and oregano. Great served with plain, steamed rice.

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