Veggie Chicken Breast Rolls

An extra-easy dinner with a few ingredients from your pantry. MORE + LESS -

Marinade

tablespoon balsamic vinegar

tablespoons soy sauce

tablespoon toasted sesame oil

boneless skinless chicken breasts

1/3

cup 2 1/2x1/4-inch strips jicama

1/2

red bell pepper, stemmed, seeded and cut into 2 1/2x1/4-inch strips

1/2

green bell pepper, stemmed, seeded and cut into 2 1/2x1/4-inch strips

teaspoons olive oil

1/4

teaspoon salt, if desired

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1

In small bowl, mix Marinade ingredients. Set aside 2 tablespoons marinade for step 4. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/3 inch. Cut each breast in half lengthwise.
2

Brush both sides of chicken pieces with remaining marinade. Place assorted vegetables on each piece. Starting at short end, roll up. Use string or toothpick to secure chicken pieces.
3

In 12-inch nonstick skillet, heat olive oil over medium heat. Add chicken breast rolls; cook until brown on all sides, turning rolls frequently. Reduce heat; cover. Cook 18 to 22 minutes longer or until chicken is no longer pink in center.
4

Pour reserved marinade over rolls; sprinkle with salt.

Serve with a spring salad or your favorite rice.
Want a substitute for jicama? Make a colorful mix of yellow, green and red bell peppers instead.
Use remaining vegetables on a spring salad.