CHICKEN BREASTS STUFFFED WITH COTSWOLD HERB
Fill the breasts with Cotswold Herb and secure with skewers. Brown on both sides in butter and continue to cook until juices run clear.
When cooked remove from the pan and deglaze with white wine or dry martini. Add cream, creme fraiche, or extra Cotswold Herb or Cotswold Natural to the sauce and season to taste.
Pour the sauce over the chicken breasts to serve.
A rasher of streaky bacon may be wrapped around the chicken before cooking as a variation.