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. Remember those delicious Balsamic Glazed Steak Rolls we made a while back? Well here's a chicken version, but several new things have happened – and the result is a dish I think is even better!
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.
Let's get started!
To prepare the balsamic glaze, add all ingredients to a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 15 minutes. Set aside until ready to use.
You'll need a super sharp knife to cut the chicken. You should be able to slice three full filets out of each chicken breast. Cutting the chicken while it's still semi-frozen is very helpful.
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'll 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.
At this stage you can either wrap and refrigerate the chicken rolls or cook them immediately.
Heat the frying pan over medium-high heat. Once hot, add the oil and then 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 (bring extra to the table).
For more amazing eats, visit Kimberly's food blog The Daring Gourmet.