These chicken rollups feature thin chicken breasts filled with tender vegetables and melted Swiss cheese. They are pan-seared until golden and then served with a flavorful balsamic glaze that you make right on the stovetop.
This recipe takes just under an hour from start to finish. While there are a few components to prepare, the steps are simple and result in a very satisfying appetizer that’s great for sharing with guests.
Why You’ll Love Chicken Rollups with Vegetables and Cheese
- Searing the chicken rollups first in a hot pan creates a flavorful, golden-brown crust.
- Cooking the vegetables separately before adding them to the chicken ensures they have a pleasant, crisp-tender texture in the final dish.
- Simmering the glaze ingredients reduces the liquid and concentrates the flavors, creating a thick sauce that clings nicely to the chicken.
Chicken Rollups with Vegetables and Cheese Ingredients
- Chicken Breasts: Using larger chicken breasts will make it easier to slice them into thin, wide cutlets for rolling.
- Swiss Cheese: Pre-sliced Swiss cheese is convenient, but a block cut into strips also works well. Provolone is a good substitute.
- Vegetables: Feel free to swap the vegetables based on what you have. Thinly sliced mushrooms or baby spinach would also be good additions.
- Balsamic Vinegar: A good quality dark balsamic vinegar will provide a richer, more complex flavor for the glaze.
- Red Wine: Any dry red wine works. If you prefer not to use alcohol, you can replace the wine with an equal amount of chicken broth.
Exact quantities are in the recipe card below.
How to Make Chicken Rollups with Vegetables and Cheese
Step 1: Make the Balsamic Glaze
Start by preparing the glaze. Combine all glaze ingredients in a small saucepan and let it simmer until it reduces and thickens into a syrupy consistency. This can be done while you prepare the other components.
Step 2: Sauté the Vegetables
In a large skillet, heat some olive oil and cook the sliced vegetables until they are tender but still have a slight bite. Season them with salt and pepper and then set them aside to cool slightly.
Step 3: Assemble the Chicken Rollups
Spread a thin layer of Dijon mustard on each chicken cutlet. Top with a portion of the cooked vegetables and a slice of Swiss cheese. Roll each one up tightly and use a toothpick to keep it from unrolling.
Step 4: Cook and Serve
Sear the assembled rollups in a hot skillet until they are browned on all sides. Reduce the heat, cover the pan, and let them cook until the chicken is done. Serve warm with a drizzle of the balsamic glaze.
Storage Tips for Chicken Rollups with Vegetables and Cheese
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet with a splash of water until warmed through. Freezing is not recommended, as the texture of the vegetables may become watery upon thawing.
Expert Tips for Chicken Rollups with Vegetables and Cheese
- For easier slicing, place the chicken breasts in the freezer for 15-20 minutes before cutting them into thin cutlets.
- Food Safety: Always cook poultry to a minimum internal temperature of 165°F (74°C). Using an instant-read thermometer is the most reliable way to check for doneness.
- To get a good sear, make sure the pan is hot before adding the chicken and do not overcrowd it. Cook in two batches if necessary.
What to Serve with Chicken Rollups with Vegetables and Cheese?
These rollups work well on their own as an appetizer. To serve them as a light main course, pair with a simple green salad.
Chicken Rollups with Vegetables and Cheese Recipe FAQs
Can I make these ahead of time?
Yes, you can assemble the uncooked rollups up to 24 hours in advance. Store them tightly covered in the refrigerator and cook them just before you plan to serve.
What other cheese can I use?
Provolone, mozzarella, or Gruyère are all great substitutes for Swiss cheese. Use whichever you prefer.
Can I bake these chicken rollups instead of pan-frying?
Yes. For a baked version, you can sear them first as directed, then transfer them to a baking dish and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the chicken is cooked through.
Chicken Rollups with Vegetables and Cheese
Ingredients
- 2 large boneless skinless chicken breasts , sliced horizontally into 6 thin cutlets, about 1.5 lbs / 680g
- 2 tbsp olive oil divided, 30 ml
- 1 large red bell pepper thinly sliced
- 1 small zucchini thinly sliced into strips
- 1 medium carrot peeled and cut into thin matchsticks
- 1 small yellow onion thinly sliced
- 6 oz Swiss cheese sliced into strips, 170g
- 2 tbsp Dijon mustard 30g
- Salt and freshly ground black pepper to taste
For the Balsamic Glaze
- 1/4 cup balsamic vinegar 60 ml
- 1/4 cup chicken broth 60 ml
- 2 tbsp dry red wine 30 ml
- 2 tsp brown sugar 8g
- 1 tsp Dijon mustard 5g
- 1 clove garlic minced
- 1 tsp fresh rosemary chopped, or 1/4 tsp dried
Instructions
- First, make the glaze. In a small saucepan, combine the balsamic vinegar, chicken broth, red wine, brown sugar, Dijon mustard, minced garlic, and rosemary. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 15 minutes, or until the glaze has thickened enough to coat the back of a spoon. Set aside.
- While the glaze simmers, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell pepper, zucchini, carrot, and onion. Sauté for 5-7 minutes until the vegetables are crisp-tender. Season with salt and pepper, then remove them from the skillet and set aside.
- Lay the chicken cutlets on a flat surface. Spread a thin layer of Dijon mustard over one side of each cutlet. Season lightly with salt and pepper.
- Arrange a portion of the sautéed vegetables on one end of each chicken cutlet. Place a strip of Swiss cheese on top of the vegetables.
- Tightly roll up each chicken cutlet, starting from the end with the filling. Secure each roll with a toothpick to hold it together.
- Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Heat over medium-high heat. Carefully place the chicken rollups in the hot skillet, seam-side down first. Cook for 4-5 minutes, turning occasionally, until browned on all sides.
- Reduce the heat to medium-low and cover the skillet. Continue to cook for another 5-8 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should register 165°F (74°C) on a meat thermometer.
- Remove the toothpicks from the chicken rollups. Serve them warm, drizzled with the prepared balsamic glaze.
