Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jell-rolled style. Tie securely with string.

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

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

Add broth, wine, and dried oregano to skillet. Increase heat; bring to boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10-12 minutes. Place on serving plate; remove string. Garnish with chopped fresh parsley and oregano sprigs