Swiss chicken cutlets

• 2 thin slices reduced fat swiss cheese
• 4 chicken cutlets (4 oz each) 1/4 in thick
• 2 tbl flour
• 1/2 tsp pepper
• 1 tbl unsalted butter or margarine
• 1/2 cup reduced sodium chicken broth
• 1/4 cup dry white wine or reduced sodium chicken broth
• 1/4 tsp dried oregano

Cut cheese slice in half: place half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly roll style. Tie securely with a string. On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat. In large nonstick skillet, melt butter over med heat. Add cutlets; cook, turning frequently until golden brown, about three minutes. Add broth, wine, dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to med-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10-12 min. Place on plate and remove string.