2 thin slices Swiss cheese 
(2 oz.)
4 chicken cutlets (4 oz. each)
2 tbsp. all purpose flour
1/2 tsp. black pepper
1 tbsp. unsalted butter or margarine
1/2 cup chicken broth
1/4 cup dry white wine or chicken broth
1/4 tsp. dried oregano
Chopped fresh parsley and fresh oregano sprigs for garnish

From Sean's Family Recipes

Cut each cheese slice in half; place 1 half on top of each cutlet
Starting the a shore end, tightly roll up cutlets, jelly roll style.
Tie securely with string.

On waxed paper, combine flour and pepper.  
Mix well.
Add cutlets; toss gently to coat.

In a large nonstick skillet, melt butter over med. heat.
Add cutlets; cook turning frequently, until golden about 3 min.

Add broth wind and dried oregano to skillet.
Increase heat; bring to a boil.
Reduce heat to med. low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 min.
Place on a serving plate; remove string.
Garnish with parsley and oregano sprigs.