Cheesy Dijon Chicken Rolls with Balsamic Glaze
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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:Â 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:Â 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!Â
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.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
