Chicken Breast Roulade with Red Bell Pepper & Shallots

In a heavy skillet, over medium heat, saute minced shallots in butter until slightly golden (2 minutes). Add bell pepper strips, basil and balsamic vinegar. Cook until peppers are just tender - do not overcook. Season with sea salt and pepper. Remove from heat and set aside to cool.

Place thawed turkey breast on a "meat only" cutting board, between 2 sheets of plastic wrap. Pound with a mallet to 1/2-inch thickness. Remove top sheet of plastic.

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.

Starting at 1 long side, roll up turkey breast 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.)

Preheat oven to 400°F. Roast roulade until thermometer inserted into thickest part registers 160°F, about 35 minutes.

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.