Chicken Roll Ups With Balsamic Glaze
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If you’re looking for something that’s healthy and nutritious, thoroughly delicious, is quick to make for a casual weeknight meal and elegant enough to serve to special guests, this Chicken Roll Ups recipe is for you! Chicken filets are flavored with Dijon mustard, filled with healthy veggies and some Swiss cheese, pan-fried, and then drizzled with a garlic-herb balsamic glaze. Keep the meal low carb and light by serving it with your favorite salad, roasted veggies, or serve it with seasoned rice, mashed potatoes, or whatever else your heart desires!
Being from Germany, one of my most favorite dishes of all time is Rouladen, which are beef roll ups filled with bacon, German pickles, onions, and mustard and served with a brown gravy. Adopting a similar concept, back in 2014 I published a recipe for Balsamic Glazed Steak Rolls which was an immediate reader favorite. And now along that same vein I’m sharing my chicken roll ups recipe with you that I am fully confident you’re going to love. Tender chicken, red bell peppers, onions, zucchini, leek, Dijon mustard, Swiss cheese, a garlic-herb balsamic reduction…these flavors all pair together to create a wholesome and delicious meal that will leave everyone feeling satisfied!
Chicken Roll Ups Variations
This recipe lends itself beautifully to any ingredient swaps you’d like to try. Feel free to swap out ingredients according to what your have on hand (like veggie or cheese varieties) or to experiment with more fun flavor twists like:
- Spinach and feta
- Sun-dried tomatoes, basil and mozzarella
- Smoked ham and cheese
- Mushrooms and Swiss cheese
- Fajita roll ups with bell peppers, onions, and Mexican seasonings
Any of these variations will pair wonderfully with the garlic-herb balsamic glaze.
What to Serve with Chicken Roll Ups
You can make this meal light and low carb by serving your roll ups with a salad or veggies, or pair it with a carb of your choice. Here are just few side dish ideas:
- Rice a Roni
- Au Gratin Potatoes or Zucchini Au Gratin
- Roasted Tomato Risotto or Mushroom Risotto
- Waldorf Salad
- Mashed Potatoes with Parsnips
- Italian Barley Salad
- Creamed Spinach
- Creamy German Cucumber Salad
- Pea Salad, Four Bean Salad or Leafy Green Salad
- Roasted Vegetables, Zucchini Noodles or Spiralized Beets
Time Saving Tip
These chicken roll ups can be fully assembled ahead of time and chilled until ready to cook.
Chicken Roll Ups Recipe
Let’s get started!
Cut each chicken breast into 1/4 inch thick filets. Tip: This is easier to do if the chicken is semi-frozen. Cut the veggies into thin strips.
To make the Balsamic Glaze: Place all of the ingredients in a small saucepan and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer uncovered for about 15 minutes. Set aside until ready to use.
While the balsamic glaze is cooking, heat the olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender. Add salt and pepper to taste. Set aside until ready to use.
Spread a thin layer of Dijon mustard on each chicken breast filet and sprinkle with salt and pepper. Lay some of the vegetables slightly to the left of the center of the filet (closest to the side you’ll start rolling from) and place a strip of cheese on top of the veggies.
Roll up the filets and secure them with a toothpick.
Note: The chicken roll ups can be assembled in advance and stored in the fridge until ready to cook.
Heat some more oil in the skillet over medium-high heat and brown the chicken roll ups on each side.
Then reduce the heat to medium, place a lid on the skillet, and let the cook until the chicken is cooked through.
Serve immediately drizzled with the garlic-herb balsamic glaze. Keep extra glaze at the table for guests to help themselves to more if they wish.
Enjoy!
Chicken Roll Ups with Balsamic Glaze
Ingredients
- 2 large boneless skinless chicken breasts , sliced into 1/4 inch thick filets (tip: they're easier to slice while semi-frozen)
- 1 tablespoon olive oil
- 1 large red bell pepper , seeds and membranes removed and sliced into thin strips
- 1 small zucchini , sliced into thin strips
- 1 carrot , peeled and sliced into thin strips
- 1 small yellow onion , cut in half and sliced into thin strips
- 1 small leek , sliced into thin strips and washed and drained in colander to remove any sand
- 6 ounces strips of Swiss cheese , about 1/4 inch thick
- Dijon mustard
- Salt and pepper
- For the Balsamic Glaze:
- 1/4 cup dark balsamic vinegar
- 1/4 cup chicken broth
- 2 tablespoons dry red wine
- 2 teaspoons brown sugar
- 1 teaspoon Dijon mustard
- 1 clove garlic , minced
- 1 teaspoon chopped fresh rosemary , or 1/4 teaspoon dried
Instructions
- To make the Balsamic Glaze: Place all of the ingredients in a small saucepan and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer uncovered for about 15 minutes. Set aside until ready to use.
- While the balsamic glaze is cooking, heat the olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender. Add salt and pepper to taste. Set aside until ready to use.
- Spread a thin layer of Dijon mustard on each chicken breast filet and sprinkle with salt and pepper. Lay some of the vegetables slightly to the left of the center of the filet (closest to the side you'll start rolling from) and place a strip of cheese on top of the veggies. Roll up the filets and secure them with a toothpick. Heat some more oil in the skillet over medium-high heat and brown the chicken roll ups on each side, then reduce the heat to medium, place a lid on the skillet, and let the cook until the chicken is cooked through. Serve immediately drizzled with balsamic glaze. Keep extra glaze at the table for guests to help themselves.
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!
