2 thin slices reduced-fat swiss cheese (about 2 oz)
4 chicken cutlets (4 oz each)
1/2t black pepper
1T reduced fat butter
1/2c reduced sodium chicken broth
1/4c dry white wine, or more reduced sodium chicken broth
1/4t dried oregano
chopped fresh parsley and fresh oregano sprigs for garnish (optional)
1. Cut cheese slices in half. Place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie with string, or secure with toothpick.
2. On waxed paper, combine flour and pepper. Mix well. Add cutlets, toss gently to coat.
3. In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently, until golden, about 3 minutes.
4. Add broth, wine and dried oregano to skillet. Increase heat and bring to a boil. Reduce heat to medium-low, simmer until chicken is cooked through and sauce is slightly thickened, about 10-12 minutes. Place on a plate, remove string, and garnish with herbs.
If you are on Red or Purple, you can have two cutlets for (P, 1/2Fa, 1/2D, C, C)
If you change the cutlets to “plan size” and make four portions, the count would be (P, 1/4Fa, 1/4D, C, C). I just counted it as P, 1/2D, C, C. May not have been the right thing, but the creamed spinach was my fat serving for the day, and I wasn’t giving it up J
TURKEY DAY CHALLENGE
Last edited by bizlawchik; 01-16-2007 at 04:12 PM.