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.
On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.
In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently, until golden, about 3 minutes.
Add broth, wine, and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on a serving plate; remove string. Garnish with parsley and oregano sprigs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (498g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 649 (63%)|
|Amt Per Serving||% DV|
|Total Fat 72.2g||96 %|
|Saturated Fat 21.7g||108 %|
|Monounsaturated Fat 29.5g|
|Polyunsanturated Fat 15g|
|Cholesterol 352.6mg||109 %|
|Sodium 411.8mg||14 %|
|Potassium 897.5mg||24 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.8g|
|Protein 86g||123 %|
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Calories per serving: 1035
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