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Recipe
Chicken Roulade W/ Shallots & Red Peppers Recipe
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Ingredients
1 1/2 lbs boneless skinless chicken breast halves .
1/2 tsp dried basil .
2 c low sodium chicken broth .
2 tbsps balsamic vinegar .
1/3 c shallots (peeled & minced) .
1 tbsp extra virgin olive oil (for brushing top of roulade) .
fresh coarse ground black pepper .
sea salt & pepper (to taste) .
4 medium red bell peppers (cut into strips) .
2 tbsps salted butter
Directions
Step #1 In a heavy skillet, over med-heat/flame, saute minced shallots in butter until slighty golden (2 mins).
Step #2 Add bell pepper strips, basil & balsamic vinegar.
Step #3 Cook until peppers are just tender - do not over cook.
Step #4 Spice up with sea salt & pepper.
Step #5 Remove form heat & set aside to cool.
Step #6 Place meat on cutting board, between 2 sheets of plastic wrap.
Step #7 Pound with a mallet to 1/2-inch thickness.
Step #8 Remove top sheet of plastic.
Step #9 In a food processor/blender, pulse the cooled shallot/pepper mixture until semi-smooth.
Step #10 Spoon the red pepper mixture onto the turkey breast, & spread out evenly leaving a 1-inch edge clear for easy rolling.
Step #11 Starting at 1 long side, roll up meat jelly-roll style.
Step #12 Secure edge with skewers or toothpicks, then tie with kitchen twine.
Step #13 Oil a 13x9x2-inch metal baking pan.
Step #14 Transfer roulade to prepared pan, skewer side down.
Step #15 Brush roulade with olive oil & sprinkle with salt & pepper.
Step #16 (Can be prepared 1 day ahead.
Step #17 Cover up & put in the fridge.
Step #18 ) Preheat oven to 400°F Roast roulade until thermometer inserted into thickest part registers 160°F, about 35 mins.
Step #19 Remove roulade from oven; let this stand at about room temp 5 mins.
Step #20 Remove string & skewers from roulade.
Step #21 Cut into 6 slices & transfer to a decorative platter.
Step #22 Garnish with roasted seasonal fruits & root veggies.
Enjoy the Chicken Roulade W/ Shallots & Red Peppers recipe
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