Trim chicken breasts of any loose fat. Wash and pat dry. Preheat the oven to 220° C. Season the chicken breasts with salt and pepper powder. Dust with flour and grill so as to get a brown colour.
Transfer the breasts into a roasting tray. Add carrot, onion, rosemary, oregano and thyme. Pour in a little oil all around. Add in a cup of stock. Roast the chicken for five to seven minutes in the preheated oven at 220° C.
Meanwhile prepare vegetables for serving. Cut carrots into eight fingers each and boil till just done. Drain. Cut French beans into four diagonal pieces each. Blanch French beans pieces and asparagus for five minutes in hot salted water. Drain. Parboil and peel baby potatoes.
Heat butter and oil in a pan and lightly toss all the vegetables till they are all evenly covered with the fat. Sprinkle salt and pepper powder to taste and keep warm. Remove the chicken from the oven and keep aside.
Blanch red peppers, remove skin and make a puree in a blender. Mix together mayonnaise, double cream and red pepper puree to make mousseline sauce.
Arrange the chicken in a plate and pour over the mousseline sauce. Lightly colour under a griller or salamander.
Serve the grilled mousseline accompanied with the buttered vegetables.