Chicken Breast Roulades With Herbs And Baby Vegetables

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2 teaspoons olive oil

4 cups torn spinach

2 garlic cloves, minced

4 (4-ounce) skinned, boned chicken breast halves

1/2 teaspoon pepper

1/4 teaspoon salt

4 (3 x 1-inch) strips bottled roasted red bell pepper

3 cups low-salt chicken broth

1 cup dry white wine

1/4 teaspoon black peppercorns

3 bay leaves

3 basil sprigs

3 thyme sprigs

2 tarragon sprigs

20 trimmed baby carrots

12 trimmed Brussels sprouts

8 small boiling onions

4 small red potatoes, each cut into 4 slices

1/2 cup chopped fresh flat-leaf parsley

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