Chicken Roulade W/ Shallots & Red Peppers |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Picture perfect, yet simple to make. Perfect for low-fat & low-carb dieters! Ingredients:
1 1/2 lbs boneless skinless chicken breast halves |
2 tablespoons salted butter |
1/3 cup shallot (peeled and minced) |
4 medium red bell peppers (cut into strips) |
1/2 teaspoon dried basil |
2 tablespoons balsamic vinegar |
sea salt and pepper (to taste) |
2 cups low sodium chicken broth |
1 tablespoon extra virgin olive oil (for brushing top of roulade) |
fresh coarse ground black pepper |
Directions:
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. 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. 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. 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. Preheat oven to 400°F Roast roulade until thermometer inserted into thickest part registers 160°F, about 35 minutes.
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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