Swiss cheese, sliced

4 chicken breasts

2 T flour

1/2 tsp black pepper

1 T butter

1/2 c chicken broth

1/4 c white wine

1/4 tsp oregano

Cover each breast with Swiss.  Roll up and tie.  Combine flour and pepper.  Coat chicken rolls.  Melt butter, and cook chicken until golden.  Add the rest, bring to a boil.  Simmer until chicken is cooked and sauce thickened.