6 boneless, skinless chicken breast halves (1 1/2 lb.)
6 slices Swiss cheese (I use pepper jack because I think Swiss is NASTY!)
3 tbsp all-purpose flour
1/2 tsp pepper
2 tbsp butter or margarine
3/4 c chicken broth
1/2 tsp dried oregano
Flatten chicken to 1/4-inch thickness. Place a cheese slice on each. Roll up jellyroll-style. In a shallow bowl, combine flour and pepper. Add chicken and roll to coat. In a skillet over medium heat, cook chicken in butter until browned, about 10 minutes, turning frequently. Add broth and oregano. Bring to a boil. Reduce heat. Simmer for 12 to 14 minutes, or until chicken juices run clear.