The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » Disclosure » Cheesy Dijon Chicken Rolls with Balsamic Glaze

Cheesy Dijon Chicken Rolls with Balsamic Glaze

March 16, 2018 by Kimberly Killebrew · 15 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

261 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe
chicken rolls balsamic glaze recipe dijon cheese vegetables herbs rosemary

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!

chicken rolls balsamic glaze recipe dijon cheese vegetables herbs rosemary

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.

chicken rolls balsamic glaze recipe dijon cheese vegetables herbs rosemary

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.

chicken rolls balsamic glaze recipe dijon cheese vegetables herbs rosemary

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!

chicken rolls balsamic glaze recipe dijon cheese vegetables herbs rosemary
chicken rolls balsamic glaze recipe dijon cheese vegetables herbs rosemary
chicken rolls balsamic glaze recipe dijon cheese vegetables herbs rosemary

Be sure to also check out our recipe for BALSAMIC GLAZED STEAK ROLLS! 

Cheesy Dijon Chicken Rolls with Balsamic Glaze

Kimberly Killebrew
These tender and moist chicken rolls are stuffed with flavorful vegetables, oozing cheese and drizzled with a delicious balsamic glaze!
Print Recipe
5 from 4 votes
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Servings 6
Calories 169 kcal

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.

Nutrition

Calories: 169kcal | Carbohydrates: 5g | Protein: 15g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 194mg | Potassium: 180mg | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 1.3mg | Calcium: 226mg | Iron: 0.3mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
261 shares
  • Share
  • Tweet
  • Email

15 Comments →

« The 1912 Modern Farmhouse Kitchen Remodel: The Flooring
Traditional Scotch Broth »

15 Responses

  1. Anonymous says

    August 26, 2019 at 6:00 pm

    What do u serve this with any sengestion

    Reply
  2. Irene says

    April 8, 2018 at 1:42 pm

    I have company coming for dinner this week and was looking for a chicken recipe. This looks perfect. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 8, 2018 at 2:27 pm

      Wonderful, Irene, happy cooking and I hope everyone enjoys it! :)

      Reply
  3. Sandra | A Dash of Sanity says

    March 26, 2018 at 7:14 am

    OMG! This looks really tasty! That glaze is a must-make!

    Reply
  4. Jenny Bullistron says

    March 23, 2018 at 4:44 pm

    These chicken rolls are so ingenious! I love how quick they are, too. I’ll definitely be having this for dinner this week!

    Reply
  5. J says

    March 23, 2018 at 4:43 pm

    These are so ingenious! I love the chicken rolled up like an egg roll! I’ll be making these asap. They look fantastic!

    Reply
  6. Abeer says

    March 23, 2018 at 6:33 am

    I bet that smells event better than it looks!

    Reply
  7. Dorothy at Shockinglydelish says

    March 22, 2018 at 6:44 pm

    I am loving so much about this dish! All of those veggies looks delish! I also love the sound of the balsamic glaze!!

    Reply
  8. Jen says

    March 22, 2018 at 11:16 am

    That balsamic glaze sounds out of this world! I know everyone is going to eat this up!

    Reply
  9. Sabrina says

    March 22, 2018 at 11:14 am

    This looks like such a delicious dinner option! Great idea to roll it all into one!

    Reply
  10. Lauren @ Hall Nesting says

    March 22, 2018 at 10:43 am

    What a great idea to have your veggies and protein all in one dish!

    Reply
  11. Demeter says

    March 22, 2018 at 9:49 am

    What a great meal to prep ahead for a busy night! Can’t go wrong with an all in one dish!

    Reply
  12. Christine says

    March 19, 2018 at 3:59 am

    My husband and I would love these. That glaze soI da out of this world!

    Reply
  13. Maria Huntsman says

    March 18, 2018 at 8:42 pm

    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 :)

    Reply
    • Kimberly @ The Daring Gourmet says

      March 18, 2018 at 9:50 pm

      I’m so glad you and your family enjoyed it, Maria, thank you!

      Reply

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2023 · The Daring Gourmet · All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

FREE EMAIL BONUS

REVEALED!

My Favorite Recipes

Get my latest FREE recipes
Straight to Your Inbox