6 boneless skinless chicken breast halves (1-1/2 pounds)
6 slices Swiss cheese
3 tablespoons all-purpose flour
1/2 teaspoon pepper
2 tablespoons butter
3/4 cup chicken broth
1/2 teaspoon dried oregano
Instructions
Flatten chicken to 1/4-in. thickness. Place a cheese
slice on each; roll up jelly-roll style. In a
shallow bowl, combine flour and pepper; add chicken
and roll to coat.
In a skillet over medium heat, cook chicken in
butter until browned, about 10 minutes, turning
frequently. Add broth and oregano; bring to boil.
Reduce heat; simmer for 12-14 minutes or until
chicken juices run clear.
Originally Submitted
1/1/2013
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