Swiss Chicken Cutlets

2 thin slices Swiss cheese
4 4 oz each chicken cutlets
1 Tbsp butter
1/4 c dry white wine
2 Tbsp flour
1/2 tsp pepper
1/2 c chicken broth
1/4 tsp dried oregano
fresh parsley

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. Mix flour and pepper and toss cutlets in mixture. In a large skillet, melt butter over medium heat and add cutlets, turning frequently, until golden brown. Add broth, wine and dried oregano to skillet. Increase heat and bring to a boil. Reduce heat and simmer until chicken is cooked thoroughly and sauce is slightly thickened. Place on plate, remove string and garnish with fresh parsley.