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Veggie Chicken Breast Rolls

Name: Veggie Chicken Breast Rolls
Prep time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon balsamic vinegar; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 4 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; 2 teaspoons olive oil; 1/4 teaspoon salt, if desired

Prep 25 min
Total 45 min
Ingredients 9
Servings 4

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

Ingredients

Marinade

1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil

Chicken and Veggies

4 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
2 teaspoons olive oil
1/4 teaspoon salt, if desired

Directions

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.