Chicken breast rolls in balsamic sauce

Chicken breast rolls in balsamic sauce

Tender chicken breast slices in aromatic balsamic sauce with fresh rosemary, honey, and Parmesan cheese. A delicious idea for an Italian-style dinner!


  • Chicken breast – 1 piece
  • Butter – 50 g
  • Garlic cloves – 2 pieces
  • Lime – 0.5 piece
  • Fresh rosemary – 3 sprigs
  • Oil – 2 tablespoons
  • Balsamic vinegar – 30 ml
  • Rocket/arugula – 1 handful
  • Parmesan cheese – 20 g
  • Honey – 1 tablespoon
  • Salt – a pinch
  • Black pepper – a pinch


Clean and slice the chicken breast into slices about 1.5 cm thick. Season each chicken piece with black pepper. Cut the cold butter into smaller pieces, and slice the garlic thinly.

Heat 2 tablespoons of oil in a pan and briefly sauté the chicken breast slices on both sides. The meat doesn’t need to be heavily seared, just lightly golden to finish cooking in the sauce. Remove the cooked chicken pieces from the pan.

Remove the pan from the heat. Add 1 tablespoon of oil to it, along with garlic cloves and rosemary sprigs. Then gently sauté the garlic over low heat, add balsamic vinegar and butter, and slowly heat the mixture. Once the butter melts, squeeze the juice from half a lime onto the pan and grate a bit of lime zest.

Arrange the chicken pieces in the pan with the warmed sauce and heat them for a while without flipping the chicken over. Transfer the chicken breast pieces to a plate and drizzle with balsamic sauce and a splash of honey. Then arrange rocket/arugula on top and grate a bit of Parmesan cheese over them using a peeler.

Related Posts