Flatten chicken to 1/4-inch thickness. Place a cheese slice on each; roll up jelly-roll style and tie with string. 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 12-14 minutes or until juices run clear.