Cold Roast Chicken

Preparation:

Preparation: Divide the chicken breast in two, discarding the central bone, then open the two halves like a book and remove the relative fillet from each slice. Blend the two fillets, the peeled pepper, seeded and stalk removed, a clove of garlic, a sprig of parsley, salt and pepper to obtain the filling. Prepare 2 omelettes each with two beaten eggs, salt, pepper, thyme and do not cook them too much, but leave them still soft. Beat the two slices of chicken, salt and pepper them, cover them with the omelettes, spread them with the stuffing then roll them up and wrap them individually in a sheet of moistened baking paper. Arrange them on a plate, grease them with oil and bake them at 200 degrees for about 25 minutes; take them out of the oven, let them cool and serve them in slices with a spicy sauce obtained by blending, at low speed, boned and desalted anchovies, a clove of garlic, parsley, 120 g of extra-virgin olive oil and lemon juice.