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–+ servings
chicken roll ups recipe balsamic glaze reduction Swiss cheese Dijon mustard vegetables bell peppers zucchini leek onions

Chicken Roll Ups with Balsamic Glaze

By Kimberly Killebrew
Quick enough for a busy weeknight meal and elegant enough to serve for company, these Chicken Roll Ups are fun to make and are absolutely delicious!
5 from 14 votes
Servings 6

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

Serving: 1roll upCalories: 172kcalCarbohydrates: 11gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 99mgPotassium: 388mgFiber: 2gSugar: 6gVitamin A: 2762IUVitamin C: 36mgCalcium: 157mgIron: 1mg
Course Main Course
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