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San Diego, California, United States
Hi Everyone! My name is Courtney and I love to cook! This is my life!

Tuesday, May 14, 2013

Veggie Chicken Roll-Up with Balsamic Glaze!

Hey There!

Have you ever wanted to impress a dinner guest or even your man with a fancy looking meal? Honey look no more! This DELICIOUS meal is to die for and it really isn't all that hard to put together! By a long shot this is my FAVORITE meal I make right now! It is that good. Not to mention its hearty and healthy. I really hope you love this as much as I do (that's probably impossible haha). Don't forget to use the hashtag #foodCOURTT when you get cookin' with my recipes! Cheers!! xxxCourt

Serves 4 - 182 Calories/Roll-Up (by itself) & 4 WW PointsPlus (by itself)

Balsamic Glaze - 4 Servings - 57 Calories/Tbsp of Glaze & 2 WW PointsPlus

GRAND TOTAL: 239 Calories & 6 WW PointsPlus for Chicken Roll-Up WITH Glaze!!!


Veggie Chicken Roll-Up
  • 2 (5 ounce) Boneless skinless chicken breasts
  • 1 Bell pepper (you pick the color!)
  • 4 Cloves of garlic
  • 1/2 Medium onion (you guessed it, you pick the color again!)
  • 8 Asparagus sprigs (2 per chicken roll up)
  • 1 Zucchini
  • 2 tsp EVOO
  • Salt & Pepper to taste
  • 12-16 toothpicks
Balsamic Glaze
  • 1 tsp Butter
  • 1 tsp EVOO (Extra Virgin Olive Oil)
  • 1/3 cup Onion/Shallot finely chopped (haha pick again!)
  • 1/4 cup GOOD balsamic vinegar
  • 2 tbsp Organic light agave nectar
  • 1/4 cup Chicken stock (low-sodium preferred)
  • A splash of good red wine (& a glass to drink while you cook yum!)

I like to make the sauce first and then just nuke it in the microwave for 30 seconds before serving it but you can most certainly make it 20 minutes before your chicken is done. I would just rather relax and drink my red wine (;

Step 2: Caramelizing Onions/Shallots

Balsamic Glaze:
  1. Heat up butter and EVOO in a saute pan over medium heat let heat up (not too hot, be careful not to burn your butter!).
  2. Once the butter and oil is heated up add onions/shallots to pan and caramelize on med/high heat for 5-6 minutes until they are a pretty caramel color.
  3. De-glaze the pan by adding in balsamic vinegar (make sure your nose is not right over the pan, this can be a little powerful haha)
  4. After de-glazing the pan for 1 minute or so add the agave, chicken broth and red wine. Turn up the pan and bring mixture to a boil.
  5. Once the glaze begins to boil turn back down the heat to medium (my stove is 1-10 and I put it on 5) and let simmer and reduce to half its volume for 8-10 minutes.
  6. Step 4: Boiling Glaze!
  7. It will be a syrup like consistency when it is done. Turn off the heat and move into a separate bowl if making glaze before the chicken, otherwise spoon onto your cooked chicken!
Veggie Chicken Roll-ups:

  1. Begin by chopping all veggies (think of McDonald's fries for the size)
  2. Heat up 2 tsp EVOO in saute pan and cook veggies for NO MORE than 3 minutes. You just want to get them started not fully cooked. 
    Step 1: Chopped Veggies
  3. After 3 minutes is up transfer out of pan to a plate to stop the cooking and give them a chance to cool down so you can handle them with your hands.
  4. While the veggies are cooling take chicken breasts and very carefully using your knife slice each of them in half horizontally (think hamburger style).
  5. Then using parchment/wax paper or plastic wrap cover each breast so they won't splatter and pound them out into about a half inch thickness. You can use a meat mallet with a flat side if you have one, I just use a drinking glass from my cupboard.
    Step 4: Slicing Breasts
  6. You now should have FOUR chicken cutlets, season both sides with salt & pepper.
  7. Now your veggies should be cool enough to touch. Evenly distribute them into the center of each piece of meet and add 1 peeled clove of garlic to each as well. 
  8. Carefully grab the two ends of each cutlet and over lap them and close shut by using 3-4 toothpicks to keep veggies inside. Continue this process with all 4 pieces. 
    Step 8: Veggie Roll-Ups PRE-Cooking
  9. If you are ready to cook them place on the grill for 30 minutes and flipping about half way in-between. You could also cook them in the oven at 350° F for 30 minutes flipping once as well if you do not have a grill. 
  10. After the 30 minutes or the internal temperature has reached 165° F make sure to REMOVE TOOTHPICKS & top with 1 tbsp of Balsamic Glaze per breast and ENJOY!!!
**I have made these up to 24 hours before cooking and covered with plastic
Final Step: EAT UP! NOM NOM NOM!!
wrap in the fridge if you would like to prep the night before I would say go for it but make sure you cover them and NO MORE than 24 hours!

These truly are so yummy! 

Happy Creating!!

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