Chicken Rollups with Vegetables and Cheese
Tender chicken breasts are rolled around sautéed vegetables and Swiss cheese, then drizzled with a sweet and tangy balsamic glaze.
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.
Notes
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.