Balsamic-Glazed Cheesy Chicken Rolls Recipe

Name: Balsamic-Glazed Cheesy Chicken Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 large chicken breasts, sliced into 1/4 inch filets with a very sharp knife (about 3 filets per breast); 1 large red bell pepper, sliced into thin strips; 1 medium zucchini, sliced into thin strips; 1 medium carrot, peeled and sliced into thin strips; 1 small leek, sliced into thin strips; 1 small yellow onion, cut in half and then into thin strips; 6 1/4 inch thick strips of Swiss cheese; Dijon mustard; Salt and pepper; Balsamic Glaze; 1/4 cup quality aged dark balsamic vinegar; 1/4 cup chicken broth; 2 tablespoons dry red wine; 2 teaspoons brown sugar; 1 teaspoon Dijon mustard; 1 teaspoon chopped fresh rosemary; 1 clove garlic, minced

Ingredients

2 large chicken breasts, sliced into 1/4 inch filets with a very sharp knife (about 3 filets per breast)
1 large red bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium carrot, peeled and sliced into thin strips
1 small leek, sliced into thin strips
1 small yellow onion, cut in half and then into thin strips
6 1/4 inch thick strips of Swiss cheese
Dijon mustard
Salt and pepper
Balsamic Glaze
1/4 cup quality aged dark balsamic vinegar
1/4 cup chicken broth
2 tablespoons dry red wine
2 teaspoons brown sugar
1 teaspoon Dijon mustard
1 teaspoon chopped fresh rosemary
1 clove garlic, minced

PREP TIME 25m	COOK TIME 20m	TOTAL TIME 45m
YIELD 6 servings

Instructions

To prepare the balsamic glaze, add the balsamic vinegar, chicken broth, red wine, brown sugar, Dijon mustard, rosemary, and garlic to a small saucepan and bring to a boil.
Reduce the heat to a medium-low and simmer uncovered for 15 minutes.
Set aside until ready to use. (Alternately, use purchased balsamic glaze. See TIPS.)
For the chicken rolls, using a very sharp knife slice 3 full filets out of each chicken breast.
Cutting the chicken while it's still semi-frozen will help make it easier to cut.
Slice the vegetables into thin strips.
Fry the vegetables in some olive oil over medium-high heat, sprinkling with some salt and pepper, until crisp-tender. Set aside.
Spread each chicken filet with some Dijon mustard and sprinkle with salt and pepper.
Lay some vegetables slightly off-center from the middle of each filet, closer to the side you will start rolling from.
Place a piece of Swiss cheese on top of the vegetables.
Roll up the filets and use a toothpick to secure them.
Heat a frying pan over medium-high heat.
Once hot, add the oil and then add the chicken rolls.
Brown the chicken rolls on all sides, then place the lid on the pan, reduce the heat to medium and cook for a couple of minutes or until the chicken is cooked through.
Serve immediately drizzled with the balsamic glaze and some extra at the table.