Chicken Roll Ups with Balsamic Glaze
User Reviews
5
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Servings
6
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Calories
172 kcal
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Course
Main Course
Chicken Roll Ups with Balsamic Glaze
Description
This recipe uses chicken breast fillets sliced thinly for easy rolling. A filling of sautéed red bell pepper, zucchini, carrot, yellow onion, and leek cooked until crisp-tender is layered with a strip of Swiss cheese on each filet spread lightly with Dijon mustard. The chicken is rolled, secured with toothpicks, then browned on all sides in olive oil before cooking through covered on lower heat.
The balsamic glaze is prepared by simmering balsamic vinegar, chicken broth, dry red wine, brown sugar, Dijon mustard, garlic, and rosemary until reduced and slightly thickened. This glaze adds depth and a complementary sweetness to the savory roll ups.
These chicken roll ups can be served as a main course pairing well with rice or potatoes and steamed sides. They offer a combination of tender chicken, flavorful vegetables, melted cheese, and the distinctive tang of the glaze.
Ingredients
- 2 chicken breast sliced into 1/4 inch thick filets (tip: they're easier to slice while semi-frozen, large, boneless, skinless
- 1 tablespoon olive oil
- 1 red bell pepper seeds and membranes removed and sliced into thin strips, large
- 1 zucchini sliced into thin strips, small
- 1 carrot , peeled and sliced into thin strips
- 1 yellow onion cut in half and sliced into thin strips, small
- 1 leek sliced into thin strips and washed and drained in colander to remove any sand, small
- 6 ounces swiss cheese about 1/4 inch thick, strips
- Dijon mustard
- salt
- black pepper
- For the Balsamic Glaze:
- 1/4 cup balsamic vinegar dark
- 1/4 cup chicken broth
- 2 tablespoons red wine dry
- 2 teaspoons brown sugar
- 1 teaspoon Dijon mustard
- 1 clove garlic , minced
- 1 teaspoon rosemary or 1/4 teaspoon dried, chopped, fresh
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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1roll up | |
| Calories | 172kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 99mg | 4% |
| Potassium | 388mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2762IU | 55% |
| Vitamin C | 36mg | 40% |
| Calcium | 157mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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