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Here is something wholesome, wholesome, and scrumptious that combines your serving of meat, veggies, and dairy multi-function!
A type of flavorful vegetables is sauteed and tucked inside thinly sliced bird filets that have been slathered with Dijon mustard and pro with salt and pepper. Next, we add a strip of flavorful cheese and then roll up the hen filets with all of that deliciousness internal. The hen rolls are then nicely browned on all sides to seal off their juices and add flavor after which the rolls, oozing tacky goodness, are served drizzled with a display-stopping balsamic glaze!
These chicken rolls may be made earlier, refrigerated, and then fried simply earlier than serving. The balsamic glaze can also be made in advance after which reheated. Whether for a night meal, casual night in, or a crazy busy weeknight, those Cheesy Dijon Chicken Rolls with Balsamic Glaze are simply what your menu wishes!
Ingredients
2 large boneless, skinless chicken breasts, sliced into 1/4 inch filets with a very sharp knife (you'll get 3-4 large filets per breast depending on the breast size. Reserve the smaller end pieces of the breast for another dish) Tip: It's easier to thinly slice partially frozen chicken breasts
A variety of fresh vegetables, all sliced into thin strips (I used red bell pepper, a medium carrot, small leek, medium zucchini, small yellow onion - you can also add blanched asparagus spears)
6-8 1/4 inch thick strips of flavor cheese (e.g. Swiss or Gouda) cut to the length of the chicken rolls
Dijon mustard
Sea salt and freshly ground black pepper
For the Balsamic Rosemary Glaze:
1/4 cup quality dark balsamic vinegar
1/4 cup quality chicken broth
2 tablespoons dry red wine
1 clove garlic, finely minced
1 1/2 teaspoons finely minced fresh rosemary
2 teaspoons brown sugar (paleo: use coconut sugar)
1 teaspoon Dijon mustard
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
US Customary - Metric
Instructions
To make the Balsamic Rosemary Glaze: Place all of the ingredients in a small saucepan and bring to a boil. Reduce the heat to low and simmer uncovered for about 15 minutes or until the sauce is reduced by almost half. Set aside until ready to use.
To make the Chicken Rolls: First cook the veggies. Heat some olive oil in a frying pan over medium-high heat, add the veggies and sprinkle with some salt and pepper, and saute them until slightly tender but still have some crisp.
Lay the chicken fillets out flat, spread them with some Dijon mustard, and give them a sprinkling of salt and freshly ground black pepper. Place some of the cooked veggies towards one side of the filet along with a strip of cheese and start rolling the filets from that end. Secure the rolls with a toothpick.
Heat a frying pan over medium-high heat and add some oil for frying. Once good and hot, add the chicken rolls and brown them on all sides. Reduce the heat, cover, and let the rolls continue to cook for a few minutes until the chicken is cooked through.
Serve immediately drizzled with the balsamic rosemary glaze.
Note: The chicken rolls and glaze can be made in advance, then fry the rolls when ready to use and reheat the glaze.
Calories: 169kcal | Carbohydrates: 5g | Protein: 15g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 194mg | Potassium: 180mg | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 1.3mg | Calcium: 226mg | Iron: 0.3mg
A type of flavorful vegetables is sauteed and tucked inside thinly sliced bird filets that have been slathered with Dijon mustard and pro with salt and pepper. Next, we add a strip of flavorful cheese and then roll up the hen filets with all of that deliciousness internal. The hen rolls are then nicely browned on all sides to seal off their juices and add flavor after which the rolls, oozing tacky goodness, are served drizzled with a display-stopping balsamic glaze!
These chicken rolls may be made earlier, refrigerated, and then fried simply earlier than serving. The balsamic glaze can also be made in advance after which reheated. Whether for a night meal, casual night in, or a crazy busy weeknight, those Cheesy Dijon Chicken Rolls with Balsamic Glaze are simply what your menu wishes!
Ingredients
2 large boneless, skinless chicken breasts, sliced into 1/4 inch filets with a very sharp knife (you'll get 3-4 large filets per breast depending on the breast size. Reserve the smaller end pieces of the breast for another dish) Tip: It's easier to thinly slice partially frozen chicken breasts
A variety of fresh vegetables, all sliced into thin strips (I used red bell pepper, a medium carrot, small leek, medium zucchini, small yellow onion - you can also add blanched asparagus spears)
6-8 1/4 inch thick strips of flavor cheese (e.g. Swiss or Gouda) cut to the length of the chicken rolls
Dijon mustard
Sea salt and freshly ground black pepper
For the Balsamic Rosemary Glaze:
1/4 cup quality dark balsamic vinegar
1/4 cup quality chicken broth
2 tablespoons dry red wine
1 clove garlic, finely minced
1 1/2 teaspoons finely minced fresh rosemary
2 teaspoons brown sugar (paleo: use coconut sugar)
1 teaspoon Dijon mustard
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
US Customary - Metric
Instructions
To make the Balsamic Rosemary Glaze: Place all of the ingredients in a small saucepan and bring to a boil. Reduce the heat to low and simmer uncovered for about 15 minutes or until the sauce is reduced by almost half. Set aside until ready to use.
To make the Chicken Rolls: First cook the veggies. Heat some olive oil in a frying pan over medium-high heat, add the veggies and sprinkle with some salt and pepper, and saute them until slightly tender but still have some crisp.
Lay the chicken fillets out flat, spread them with some Dijon mustard, and give them a sprinkling of salt and freshly ground black pepper. Place some of the cooked veggies towards one side of the filet along with a strip of cheese and start rolling the filets from that end. Secure the rolls with a toothpick.
Heat a frying pan over medium-high heat and add some oil for frying. Once good and hot, add the chicken rolls and brown them on all sides. Reduce the heat, cover, and let the rolls continue to cook for a few minutes until the chicken is cooked through.
Serve immediately drizzled with the balsamic rosemary glaze.
Note: The chicken rolls and glaze can be made in advance, then fry the rolls when ready to use and reheat the glaze.
Calories: 169kcal | Carbohydrates: 5g | Protein: 15g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 194mg | Potassium: 180mg | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 1.3mg | Calcium: 226mg | Iron: 0.3mg
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