To make the Balsamic Rosemary Glaze: Place all of the ingredients in a small saucepan and bring to a boil. Reduce the heat to low and simmer uncovered for about 15 minutes or until the sauce is reduced by almost half. Set aside until ready to use.
To make the Chicken Rolls: First cook the veggies. Heat some olive oil in a frying pan over medium-high heat, add the veggies and sprinkle with some salt and pepper, and saute them until slightly tender but still have some crisp.
Lay the chicken filets out flat, spread them with some Dijon mustard and give them a sprinkling of salt and freshly ground black pepper. Place some of the cooked veggies towards one side of the filet along with a strip of cheese and start rolling the filets from that end. Secure the rolls with a toothpick.
Heat a frying pan over medium-high heat and add some oil for frying. Once good and hot, add the chicken rolls and brown them on all sides. Reduce the heat, cover and let the rolls continue to cook for a few minutes until the chicken is cooked through.
Serve immediately drizzled with the balsamic rosemary glaze.
Note: The chicken rolls and glaze can be made in advance, then fry the rolls when ready to use and reheat the glaze.