Rolled chicken breast with southern vegetables

Recipe

• Halve the peppers, remove the pips and lay them on a baking tray covered with aluminium foil or baking paper, with the curved side upwards.
• Cook in the oven for 15 min at 180°C, until the skin begins to blacken, then remove from oven and leave to cool.
• Remove the skins from the peppers and cut the flesh into thin slices. Divide the slices into two piles: 1/3 and 2/3
• Slice the chicken breast.
• Place the chicken breast slices in a dish and spread a teaspoon of crème fraiche on the inside.
• Season
• Spread over the "1/3" pile of pepper slices, then place 1 sprig of thyme on each chicken slice.
• Delicately roll the chicken breast slices, and hold them together with a toothpick.
• Liquidise the remaining "2/3" pile of pepper slices with 2 tablespoons of water and the leaves from 2 sprigs of thyme until a fairly thick sauce is obtained. Season the sauce and pour into a bowl.
• Cut the rolled slices into small rounds and serve on a tray.