Place the chicken breast between 2 piece of cling film Pound the chicken breast with a mallet until it is approximately 1-cm thick.
Season on both sides with salt, pepper and olive oil.
Sprinkle the chicken breast with emmental cheese, roquefort cheese and sundried tomatoes, keeping the filling away from the edges Beginning at the narrower end of the chicken, roll-up the chicken and then secure rolls by tightly wraping in cling film, tying off both ends.
Place the chicken roulade in a plastic bag, vacuum seal, and cook sous-vide in oven for 1 hour.
Thoroughly wash the potatoes and then cut into 1-cm cubes.
Place the potatoes in a mixing bowl and add olive oil, garlic, dry herbs, salt and pepper.
Toss the potatoes until they are evenly coated in oil and spices.
Transfer potatoes to a sheet pan and spread out into 1 layer.
Roast in the oven at 200˚C for 30 minutes. Bring a pot of salted water to the boil.
Cut the broccoli into small florets and add to the boiling water.
Cook for 4 minutes until tender.
Once cooked, immediately place the broccoli in an ice bath to stop the cooking process.
Place all the ingredients for the sauce in a sauce pan over medium heat and stir until mixture is reduced by 1/4.
Before serving, sear the chicken roulade and then cut into round slices.
On a serving plate, place the potatoes, broccoli and confit cherry tomato in the middle and top with the
