2 Boneless chicken breasts
6 Medium mushrooms
2 tablespoons Créme Fraiche

First prepare the chicken breasts for filling by cutting a slit into them, not through to the other side, and not breaking the ends of the breast.

Cut the mushrooms into halves or quarters, depending on their original size. When cut they should be roughly 5mm cubes.

Mix the mushrooms with the créme fraiche in a small mixing bowl.

Using a teaspoon, put some of the mushroom mixture into the slit in the chicken, and push it down, so it looks like the picture above.

To hold the filling in place while barbecuing, put 3-4 cocktail sticks across the gap as above. This is not absolutely necessary, but is good at preventing spillages and holding them together.

Transfer the stuffed chicken breasts to the barbecue, after letting it heat up

Cook the chicken for about 25 minutes, turning when necessary.

If you find that you are losing some of the filling, or can't get hold of any cocktail sticks, try wrapping the whole thing in tin foil before you put it on the barbecue, or barbecue on the one side, on a very low heat until it is done through.