Sous-vide Chicken Ballotine with Red Pepper Sauce

Filling

• 5 g fresh tarragon leaves
  of fresh chives, cut in pieces (4 cm)
• 80 g artichoke hearts, in oil, drained
• 100 g ricotta cheese
• ½ tsp fine sea salt
• ½ tsp ground black pepper

Chicken Ballotine and Red Pepper Sauce

• 3 chicken breasts, skinless (approx. 180-200 g each)
• 1400 - 1500 g water, ensuring bags are completely covered with water (see tip)
• 30 g lemon juice (see tip)
  of 1 tsp ascorbic acid powder
• 2 red peppers, halved and deseeded
• 4 garlic cloves, unpeeled
• ¼ tsp fine sea salt
• 1 pinch ground black pepper
• 40 g olive oil