Here is something healthy, wholesome and delicious that combines your serving of meat, vegetables and dairy all in one!
A variety of flavorful vegetables are sauteed and tucked inside thinly sliced chicken filets that have been slathered with Dijon mustard and seasoned with salt and pepper. Next we add a strip of flavorful cheese and then roll up the chicken filets with all of that deliciousness inside. The chicken rolls are then nicely browned on all sides to seal in their juices and add flavor and then the rolls, oozing cheesy goodness, are served drizzled with a show-stopping balsamic glaze!
These chicken rolls can be made in advance, refrigerated and then fried just before serving. The balsamic glaze can also be made in advance and then reheated. Whether for a dinner party, casual night in, or a crazy busy weeknight, these Cheesy Dijon Chicken Rolls with Balsamic Glaze are just what your menu needs!
Let’s get started!
Use a very sharp knife to slice chicken breasts into 1/4 inch thick slices. You’ll get 3-4 large filets per breast depending on the breast size – reserve the smaller end pieces of the breasts for another chicken dish.
Note: It’s much easier to thinly slice partially frozen chicken breasts.
Heat some olive oil in a frying pan over medium-high heat, add the veggies and sprinkle with some salt and pepper, and saute them until slightly tender but still have some crisp.
Lay the chicken filets out flat, spread them with some Dijon mustard and give them a sprinkling of salt and freshly ground black pepper. Place some of the cooked veggies towards one side of the filet along with a strip of cheese and start rolling the filets from that end. Secure the rolls with a toothpick.
To make the Balsamic Rosemary Glaze: Place all of the ingredients in a small saucepan and bring to a boil. Reduce the heat to low and simmer uncovered for about 15 minutes or until the sauce is reduced by almost half. Set aside until ready to use. Note: This can be made in advance and reheated.
To cook the chicken rolls, heat a frying pan over medium-high heat and add some oil for frying. Once good and hot, add the chicken rolls and brown them on all sides. Reduce the heat, cover and let the rolls continue to cook for a few minutes until the chicken is cooked through.
Serve immediately drizzled with the balsamic rosemary glaze.
Note: The chicken rolls and glaze can be made in advance, then fry the rolls when ready to use and reheat the glaze.
Enjoy!
Be sure to also check out our recipe for BALSAMIC GLAZED STEAK ROLLS!
Cheesy Dijon Chicken Rolls with Balsamic Glaze
Ingredients
- 2 large boneless, skinless chicken breasts, sliced into 1/4 inch filets with a very sharp knife (you'll get 3-4 large filets per breast depending on the breast size. Reserve the smaller end pieces of the breast for another dish) Tip: It's easier to thinly slice partially frozen chicken breasts
- A variety of fresh vegetables, all sliced into thin strips (I used red bell pepper, medium carrot, small leek, medium zucchini, small yellow onion - you can also add blanched asparagus spears)
- 6-8 1/4 inch thick strips of flavor cheese (e.g. Swiss or Gouda) cut to the length of the chicken rolls
- Dijon mustard
- Sea salt and freshly ground black pepper
- For the Balsamic Rosemary Glaze:
- 1/4 cup quality dark balsamic vinegar
- 1/4 cup quality chicken broth
- 2 tablespoons dry red wine
- 1 clove garlic, finely minced
- 1 1/2 teaspoons finely minced fresh rosemary
- 2 teaspoons brown sugar (paleo: use coconut sugar)
- 1 teaspoons Dijon mustard
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- To make the Balsamic Rosemary Glaze: Place all of the ingredients in a small saucepan and bring to a boil. Reduce the heat to low and simmer uncovered for about 15 minutes or until the sauce is reduced by almost half. Set aside until ready to use.
- To make the Chicken Rolls: First cook the veggies. Heat some olive oil in a frying pan over medium-high heat, add the veggies and sprinkle with some salt and pepper, and saute them until slightly tender but still have some crisp.
- Lay the chicken filets out flat, spread them with some Dijon mustard and give them a sprinkling of salt and freshly ground black pepper. Place some of the cooked veggies towards one side of the filet along with a strip of cheese and start rolling the filets from that end. Secure the rolls with a toothpick.
- Heat a frying pan over medium-high heat and add some oil for frying. Once good and hot, add the chicken rolls and brown them on all sides. Reduce the heat, cover and let the rolls continue to cook for a few minutes until the chicken is cooked through.
- Serve immediately drizzled with the balsamic rosemary glaze.Note: The chicken rolls and glaze can be made in advance, then fry the rolls when ready to use and reheat the glaze.
Anonymous says
What do u serve this with any sengestion
Irene says
I have company coming for dinner this week and was looking for a chicken recipe. This looks perfect. Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Irene, happy cooking and I hope everyone enjoys it! :)
Sandra | A Dash of Sanity says
OMG! This looks really tasty! That glaze is a must-make!
Jenny Bullistron says
These chicken rolls are so ingenious! I love how quick they are, too. I’ll definitely be having this for dinner this week!
J says
These are so ingenious! I love the chicken rolled up like an egg roll! I’ll be making these asap. They look fantastic!
Abeer says
I bet that smells event better than it looks!
Dorothy at Shockinglydelish says
I am loving so much about this dish! All of those veggies looks delish! I also love the sound of the balsamic glaze!!
Jen says
That balsamic glaze sounds out of this world! I know everyone is going to eat this up!
Sabrina says
This looks like such a delicious dinner option! Great idea to roll it all into one!
Lauren @ Hall Nesting says
What a great idea to have your veggies and protein all in one dish!
Demeter says
What a great meal to prep ahead for a busy night! Can’t go wrong with an all in one dish!
Christine says
My husband and I would love these. That glaze soI da out of this world!
Maria Huntsman says
I made this today and it was delicious!! My younger son who is 5 asked me to add more of the balsamic dressing so he can dip his garlic bread on it lol. Everyone in my family enjoyed this meal. The only thing I didn’t use was the cheese, but I imagine the flavor should be even better. Thanks for a great recipe :)
Kimberly @ The Daring Gourmet says
I’m so glad you and your family enjoyed it, Maria, thank you!