Balsamic Chicken Phyllo Rollups and Salad with Balsamic Garlic Dressing

This is one of my favourite recipes! It is not hard to make, and will make you look like a pro! Be sure to bring some patience, phyllo is very thin and can tear easily. A few little tears won't matter as you layer three sheets of phyllo in each roll. The key is lots of butter that you use as "glue" to keep it all together. I hope you enjoy this recipe as much as I do, I welcome any comments and suggestions to make it even better! 


Prep Time: 20 mins  
Hands on Cooking: 20 mins
Baking Time: 20 mins
Total Time: 60 mins

Ingredients
Balsamic Chicken Phyllo Rollups
6 sheets of phyllo pastry, thawed in refrigerator for 4 hours
1/3 cup butter, melted
4 tbsp balsamic vinegar plus one splash
1 bell pepper, thinly sliced (I used half yellow, 1/2 orange)
1 shallot, thinly sliced
1/3 onion, thinly sliced
3 tsp minced garlic (I use jarred)
1 large skinless, boneless chicken breasts
1 tsp dried thyme
4 slices bacon, cooked
salt
pepper
balsamic glaze (optional), I use Unico


Salad with Balsamic Garlic Dressing
3 cups spring mix
1 cup arugula
1/2 bell pepper, sliced
1/4 cucumber, skin removed and sliced
1 green onion, thinly sliced
2 tsp bacon bits
2 tbsp crumbled feta cheese
12 cherry tomatoes, cut in half
1/2 tsp garlic
1 tsp lemon juice
1/2 tsp honey mustard, I use French's Honey Mustard Dipping Sauce


Directions

1. Preheat oven to 400 degrees F, heat grill (or bbq) to medium heat.
2. Add 2 tbsp balsamic vinegar, peppers, shallot, onion, thyme, 1 tsp garlic and bacon to fry pan over medium heat.
3. Cook mixture until vegetables are soft. When cooked remove from heat and set aside and add splash of balsamic vinegar. 
4. Put chicken breast inside ziplock bag and pound with a meat pounder until 1/2 inch thick.
5. Remove chicken from bag and put in a large shallow bowl. Add remaining balsamic vinegar (2 tbsp), remaining garlic (2 tsp) and turn to coat.
6. When grill is heated, add chicken and cook until no longer pink. 
7. Remove chicken from grill and cut into thin slices, then cut into smaller sections.
8. Spread out phyllo on work surface (I do it directly on the clean counter)
9. Tear sheets of phyllo in half as you go, and lay one sheet down, brush on butter, add second sheet on top, brush with butter,  add third sheet and brush with butter. Cover remaining phyllo with damp towel to keep from drying out.
10. Starting 1 inch from one of the short edges, add 1/4 each of grated old cheddar, vegetable mix and sliced chicken. 
11. Fold long edges over, then start rolling from edge you added the cheese, vegetables and chicken.
12. Brush on butter to help close the roll, then place edge side down on a backing sheet.
13. Repeat for three more rolls.
14. Pour remaining butter over top of rolls and drizzle balsamic glaze over top (optional).
15. Put in the oven until phyllo is crisp and golden brown, about 20 minutes
16. While chicken rolls are cooking, add balsamic, garlic, mustard and lemon juice to salad bowl. Whisk together until mixed.
17. Add remaining salad ingredients to salad bowl and toss with dressing. Serve on plates 
18. When chicken is done, cut on the diagonal and add four halves to plates with salad.
19. Enjoy!

Notes: 

• If you forgot to thaw phyllo don't worry,  you can wrap it in a damp towel and put in microwave in 2 minute intervals until thawed.
• You can make the chicken rolls ahead of time and cover with plastic wrap in the fridge up to 24 hours.