STUFFED CHICKEN CUTLET 4 slices Swiss cheese 8 slices of ham 2 Tbsp. olive oil 1 cup chicken broth 1/2 cup dry white wine 1/4 cup flour 1 tsp. Oregano Fresh parsley sprigs Salt and pepper Place chicken breasts in between two pieces of wax paper and pound until about 1/4 inch thick and coat lightly with flour. Place 1/2 slice cheese and 1 slice of ham on each chicken breast and roll breast up. Secure with a toothpick or a piece of string. Heat olive oil in a large saucepan. Add chicken breasts, wine, oregano, salt and pepper. Cook each side for about 10 minutes on each side. Garnish with parsley.