Chicken Roulade W/ Shallots & Red Peppers

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Nutrition per serving    (USDA % daily values)
CAL
232
FAT
31%
CHOL
41%
SOD
13%

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Ingredients for 6 servings

1 tablespoon extra virgin olive oil (for brushing top of roulade)

1/2 teaspoon dried basil

1 1/2 lbs boneless skinless chicken breast halves

2 tablespoons salted butter

2 tablespoons balsamic vinegar

4 medium red bell peppers (cut into strips)

2 cups low sodium chicken broth

1/3 cup shallot (peeled and minced)

sea salt and pepper (to taste)

fresh coarse ground black pepper

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