Swiss Chicken Cutlets In Oregano Wine Sauce Recipes

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
• Bake in the preheated oven for 45 minutes. Let cool and serve.

Steps:

• Version 1: lot's of work, but impressive looking.
• Cut each cheese slice in half; place 1 half on top of each cutlet.
• Starting with the 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 thickened, about 10 to 12 minutes.
• Remove string.
• Garnish with parsley and oregano sprigs.
• To prepare the chicken rolls, tightly roll up cheese-topped cutlets, then tie securely with string so the rolls hold their shape during cooking.
• If cutlets are unavailable at your market, simply pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a 1/4-inch thickness.
• Version 2: Much easier to make, tastes just as good!
• Follow directions as above, only don't bother to flatten the chicen or roll the cheese in side it.
• Simplly coat plain chicken breast in the flour pepper mixture, fry in the butter and cook as above.
• When chicken is almost done, top each brest with a half slice of cheese.
• When cheese melts, it's done.
• Very good served over rice.

Steps:

• 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.

Steps:

• 1. Place one chicken breast half between two pieces of waxed paper. Flatten to 1/4 -inch thickness with a wooden mallet or a rolling pin. Peel off waxed paper. Sprinkle lightly with salt. Dip both sides in egg, coat with crumbs set aside. Repeat with remaining chicken pieces. In a large skillet over medium-high heat, brown chicken, a few pieces at a time, in oil for 2 minutes on each side or until lightly browned.2. In a 2-quart saucepan over medium heat, melt butter. Stir in flour. Cook and stir for 1 to 2 minutes. Add cream, salt and pepper. Stirring, bring boil and boil until thickened. Stir in wine. Remove from heat.3. In a shallow 2 1/2 -quart baking dish, spread half of the sauce. Arrange chicken in dish and top with remaining sauce. Cover and refrigerate up to 24 hours if desired.4. Bake, covered, in a preheated 350° oven for 20 minutes. Sprinkle cheese over top and bake, uncovered, 10 minutes longer or until cheese is melted and sauce is bubbly.

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the flour, pepper and salt. Place a piece of cheese on each piece of chicken; tuck in ends and roll up. Secure with toothpicks. Roll in flour mixture. , In a large nonstick skillet, brown roll-ups in butter on each side over medium heat. Stir in the broth, wine or additional broth and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until chicken juices run clear. Remove toothpicks before serving.