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* Suggested oils in recipes to be used are Grape Seed oil, Olive oil, Flaxseed oil, Safflower oil

SWISS CHICKEN CUTLETS
Serves 4

Recipe from
DL DEWEY
Approx. Cooking Time
30 minutes

2 thin slices reduced-fat Swiss cheese, ( about 2 ounces each )
Have Deli cut it at # 4
4 chicken breasts, ( 4 ounces each )
2 tablespoon whole wheat flour
1/2 teaspoon black pepper
1 tablespoon unsalted butter with 1 tablespoon flaxseed oil
1/2 cup low sodium chicken broth
1/2 cup white wine
Increase broth to 1 cup
if you do not use wine
1/4 teaspoon oregano
1/4 teaspoon natural iodized sea salt
1/4 teaspoon organic garlic
Parsley for garnish

Cut each cheese slice in half. Place one half of cheese on top of each cutlet. Starting with the short end, tightly roll up the cutlets, jelly roll style. Tie securely with oven baking string. On a plate, combine flour, salt, garlic, oregano and pepper, mix well. Flatten chicken breasts with meat mallett. Add cutlets, toss well in mixture. In large skillet, melt mutter and add flaxseed oil on medium heat. Add cutlets, cook, turning frequently until golden, about 4 minutes each side. Add broth, wine to skillet. Increase heat to a boil. Reduce heat back down to medium. simmer until chicken is cooked thoroughly and sauce is slightly thickened. About 11-14 minutes. Place on a serving plate, remove the string. Garnish with parsley.

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