Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • 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.