Ingredients:
4 single boneless chicken breasts
2 slices reduced-fat cheddar cheese, thin
6 teaspoons plain flour
1/2 teaspoon ground black pepper
4 teaspoons unsalted butter or 4 teaspoons margarine
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine
1/4 teaspoon dried oregano
Directions:
Beat fillets between 2 sheets of waxed paper until 5mm thick.
Cut each slice of cheese in half and place 1 half on top of each fillet.
Starting with short end tightly roll up fillets.
Tie with kitchen string.
On waxed paper, mix flour and pepper.
Add chicken and toss gently.
In a non-stick fry pan melt butter over medium heat.
Add chicken fillets and fry turning occasionaly until golden about 3 minutes.
Add chicken stock, wine and dried oregano.
Increase heat and bring to the boil.
Reduce heat to low simmer until chicken is cooked through and sauce has thickened about 10-12 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.