Lay the chicken filets 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. A variety of flavorful vegetables are sauteed and tucked inside thinly sliced chicken filets that have been slathered with Dijon mustard and seasoned with salt and pepper. Next we add a strip of flavorful cheese and then roll up the chicken filets with all of that deliciousness inside. The chicken rolls are then nicely browned on all sides to seal in their juices and add flavor and then the rolls, oozing cheesy goodness, are served drizzled with a show-stopping balsamic glaze! These chicken rolls can be made in advance, refrigerated and then fried just before serving. The balsamic glaze can also be made in advance and then reheated. Whether for a dinner party, casual night in, or a crazy busy weeknight, these Cheesy Dijon Chicken Rolls with Balsamic Glaze are just what your menu needs! Let’s get started! Use a very sharp knife to slice chicken breasts into 1/4 inch thick slices. You’ll get 3-4 large filets per breast depending on the breast size – reserve the smaller end pieces of the breasts for another chicken dish. Note: It’s much easier to thinly slice partially frozen chicken breasts. 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. Note: This can be made in advance and reheated. To cook the chicken rolls, 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. Be sure to also check out our recipe for BALSAMIC GLAZED STEAK ROLLS! Note: The chicken rolls and glaze can be made in advance, then fry the rolls when ready to use and reheat the glaze. Enjoy! Read more about me…
