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Ingredients

• 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 salt
• 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

Description

Roulade Is The French Term For A Slice Of Meat Rolled Around A Filling. You Can Serve The Leftover Poaching Broth As A Light Soup.

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