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    You are in: Home / Recipes / Chicken Roulade W/ Shallots & Red Peppers Recipe
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    Chicken Roulade W/ Shallots & Red Peppers

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Mims & Squims's Note:

    Picture perfect, yet simple to make. Perfect for low-fat & low-carb dieters!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a heavy skillet, over medium heat, saute minced shallots in butter until slighty golden (2 minutes). Add bell pepper strips, basil and balsamic vinegar. Cook until peppers are just tender - do not over cook. Season with sea salt and pepper. Remove form heat and set aside to cool.
    2. 2
      Place meat on cutting board, between 2 sheets of plastic wrap. Pound with a mallet to 1/2-inch thickness. Remove top sheet of plastic.
    3. 3
      In a food processor, pulse the cooled shallot/pepper mixture until semi-smooth. Spoon the red pepper mixture onto the turkey breast, and spread out evenly leaving a 1-inch edge clear for easy rolling.
    4. 4
      Starting at 1 long side, roll up meat jelly-roll style. Secure edge with skewers or toothpicks, then tie with kitchen twine. Oil a 13x9x2-inch metal baking pan. Transfer roulade to prepared pan, skewer side down. Brush roulade with olive oil & sprinkle with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
    5. 5
      Preheat oven to 400°F Roast roulade until thermometer inserted into thickest part registers 160°F, about 35 minutes.
    6. 6
      Remove roulade from oven; let stand at room temperature 5 minutes. Remove string and skewers from roulade. Cut into 6 slices and transfer to a decorative platter. Garnish with roasted seasonal fruits and root veggies.

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    Ratings & Reviews:

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    Nutritional Facts for Chicken Roulade W/ Shallots & Red Peppers

    Serving Size: 1 (294 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 218.6
     
    Calories from Fat 74
    33%
    Total Fat 8.2 g
    12%
    Saturated Fat 3.3 g
    16%
    Cholesterol 76.0 mg
    25%
    Sodium 127.7 mg
    5%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.4 g
    13%
    Protein 28.8 g
    57%

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