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.
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