MANGO and CHICKEN ROLLS WRAPPED IN BACON

Name: MANGO and CHICKEN ROLLS WRAPPED IN BACON
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 mango, skinned, stone removed, cut into strips; 1 jar of mango chutney; 1 garlic, crushed; 1/4 red onion, thinly sliced; 4 chicken breast; 4 bacon rashes; 8 metal skewers; lemon juice; salt and cracked pepper

VegOut @cook_3009173

Served with a Spinach & Pearl Cous Cous Salad (refer to recipes)

VegOut @cook_3009173

Served with a Spinach & Pearl Cous Cous Salad (refer to recipes)

Saved

Ingredients

1 hour

4 servings

stuffing
1mango, skinned, stone removed, cut into strips
1jar of mango chutney
1garlic, crushed
1/4red onion, thinly sliced
extra
4chicken breast
4bacon rashes
8metal skewers
lemon juice
salt and cracked pepper

Saved

Steps

1 hour

1

With a meat tenderiser, gently flatten out the chicken breast, between 2 sheets of baking paper.
2

In a bowl, mix 4 tablespoons of mango chutney and the garlic. Then add 1 tablespoon of the mixture to middle of each flattened chicken breast.
3

Add 2 or 3 strips of mango and red onion. Roll up the chicken. Then carefully wrap in bacon.
4

Preheat oven 180°c. With the metal skewers, peirce the chicken with 2 skewers to make an X shape. To hold the chicken together.
5

In a small bowl, add 1 or 2 tablespoon of the mango chutney, thin it out a bit with a small drizzle of lemon juice.
6

In a fry pan on med-high heat, drizzle some olive oil. Add chicken rolls. Cook on all sides until brown. Remove. Then place on a baking tray. Cover with alfoil. Put in oven. Cook for 30 minutes. With a pastry brush, brush the chicken with the chutney glaze every 10 minutes, until all used.
7

Remove from oven. Remove the alfoil. Allow to cool for 10 mintues. Season then serve.