David Gordon

Method:

Slice up several ripe peaches and 'marinate' in Cointreau.

Marinate whole chicken breast in basic marinade of Worcestershire sauce, sesame oil and dry sherry.

Prepare garnish of diced garlic, cajun seasoning (Masterfoods - sprinkle variety), cracked black pepper, lemon juice and olive oil.

Fill chicken breast with peaches and close using wooden skewers. Apply garnish liberally and cook. Not too hot though !!