Balsamic-Glazed Cheesy Chicken Rolls
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Boring weeknight dinners just got an upgrade. We thinly sliced chicken, wrapped it around fresh, colorful vegetables then added cheese for good measure and drizzled the whole dish with a decadent balsamic glaze. MORE+LESS-
large chicken breasts, sliced into 1/4 inch filets with a very sharp knife (about 3 filets per breast)
large red bell pepper, sliced into thin strips
medium zucchini, sliced into thin strips
medium carrot, peeled and sliced into thin strips
small leek, sliced into thin strips
small yellow onion, cut in half and then into thin strips
inch thick strips of Swiss cheese
cup quality aged dark balsamic vinegar
tablespoons dry red wine
teaspoon chopped fresh rosemary
To prepare the balsamic glaze, add the balsamic vinegar, chicken broth, red wine, brown sugar, Dijon mustard, rosemary, and garlic to a small saucepan and bring to a boil. Reduce the heat to a medium-low and simmer uncovered for 15 minutes. Set aside until ready to use. (Alternately, use purchased balsamic glaze. See TIPS.)
For the chicken rolls, using a very sharp knife slice 3 full filets out of each chicken breast. Cutting the chicken while it's still semi-frozen will help make it easier to cut.
Slice the vegetables into thin strips.
Fry the vegetables in some olive oil over medium-high heat, sprinkling with some salt and pepper, until crisp-tender. Set aside.
Spread each chicken filet with some Dijon mustard and sprinkle with salt and pepper.
Lay some vegetables slightly off-center from the middle of each filet, closer to the side you will start rolling from. Place a piece of Swiss cheese on top of the vegetables.
Roll up the filets and use a toothpick to secure them.
Heat a frying pan over medium-high heat. Once hot, add the oil and then add the chicken rolls.
Brown the chicken rolls on all sides, then place the lid on the pan, reduce the heat to medium and cook for a couple of minutes or until the chicken is cooked through.
Serve immediately drizzled with the balsamic glaze and some extra at the table.
- If time is short, you can use purchased balsamic glaze rather than making your own. Find it by the balsamic vinegar and other glazes in your grocery store.
- The chicken is easiest to slice while still semi-frozen. Use a very sharp knife. Be careful!
More About This Recipe
- Chicken, veggies and cheese are all rolled up and topped with a sweet balsamic glaze for one flavorful meal.Here's something special you can put together for someone you love, or serve for dinner anytime you want to impress your guests.We've got tender chicken filets that are rubbed down with Dijon mustard, stuffed with sweet bell peppers, buttery leek, healthy zucchini, crisp carrots, and tangy Swiss cheese, then pan-seared to a luscious golden brown and drizzled with a balsamic-rosemary-mustard glaze. Sound good? They're amazing!And here’s the best part: This is a great time-saver recipe. You can make the glaze well in advance, as well as the chicken rolls. Prepare the chicken rolls and refrigerate until you're ready to cook them. When it's time for dinner, simply throw them in the pan, fry them, and then serve with the glaze. Your dinner guests will be wowed at how awesome they look and taste.Serve immediately, drizzled with the balsamic glaze (bring extra to the table). Enjoy!