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Chicken Roulade With Mixed Vegetables And Pan Fried Potatoes

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2 chicken breast halves

Kosher salt and freshly ground black pepper

1 tablespoon olive oil, plus 1/2 cup olive oil, divided

1 green bell pepper, cored, seeded and thinly sliced

1 red bell pepper, cored, seeded and thinly sliced

1 carrot, thinly cut into sticks

2 Idaho potatoes, sliced 1/8-inch thick

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