Balsamic-Glazed Cheesy Chicken Rolls

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

Steps

• 1

  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.)
• 2

  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.
• 3

  Slice the vegetables into thin strips.
• 4

  Fry the vegetables in some olive oil over medium-high heat, sprinkling with some salt and pepper, until crisp-tender. Set aside.
• 5

  Spread each chicken filet with some Dijon mustard and sprinkle with salt and pepper.
• 6

  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.
• 7

  Roll up the filets and use a toothpick to secure them.
• 8

  Heat a frying pan over medium-high heat. Once hot, add the oil and then add the chicken rolls.
• 9

  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.
• 10

  Serve immediately drizzled with the balsamic glaze and some extra at the table.