Sous vide chicken ballotine with red capsicum sauce (TM6)

Artichoke filling

• 20 g fresh tarragon leaves (see Tips)
• 80 g artichoke hearts in oil, drained
• 100 g ricotta
• 20 g lemon juice
• ½ tsp salt
• ½ tsp ground black pepper

Chicken ballotine and red capsicum sauce

• 4 skinless chicken breast fillets (approx. 180 g each)
• salt, to season
• ground black pepper, to season
• water, to fully submerge bags (not higher than the 2L maximum fill level)
• 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
• 2 red capsicums, deseeded and cut into halves
• 4 garlic cloves, unpeeled
• 40 g olive oil
• ¼ tsp salt
• 2 pinches ground black pepper