Flatten chicken breasts with a meat mallet into large escallops and spread with full fat garlic and herb soft cheese.
Roll up to enclose the stuffing completely and chill in the refrigerator for 30 minutes or so. When ready to cook,
dust in seasoned flour and fry in butter and olive oil until golden on all sides, then place the pan in a 180°C oven
for 20 minutes, to finish off and ensure they are fully cooked. Meanwhile, tip 300 ml double cream into a food processor
together with a good bunch of water cress and process to a smooth sauce. Tip into a saucepan, season with a little sea salt
and plenty of freshly ground black pepper and heat gently. Spoon some sauce onto warm plates, top with the chicken
and serve with new potatoes and a green veg.