Swiss Chicken Cutlets

2 thin slices reduced-fat Swiss cheese (about 2 ounces)
4 chicken cutlets (4 ounces each), 1/4 inch thick
2 Tbs. all-purpose flour
1/2 tsp black pepper
1 Tbs. unsalted butter or margarine
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine or reduced-sodium chicken broth
1/4 tsp Texas Traditions Gourmet Seasoning Blend

Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string. On waxed paper, combine flour, pepper and Texas Gourmet Seasoning Blend. Mix well. Add cutlets; toss gently to coat. In a large nonstick skilled, melt butter over medium heat. Add cutlets; cook, turning frequently, until golden, about 3 minutes. Add broth and wine to skillet. Increase heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10-12 minutes.

Place on a serving plate; remove string. Garnish with parsley.

Serves 4