Ingredients :
- stuffing
- 1 mango, skinned, stone removed, cut into strips
- 1 jar of mango chutney
- 1 garlic, crushed
- 1/4 red onion, thinly sliced
- extra
- 4 chicken breast
- 4 bacon rashes
- 8 metal skewers
- lemon juice
- salt and cracked pepper
Method :
- With a meat tenderiser, gently flatten out the chicken breast, between 2 sheets of baking paper.
- 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.
- Add 2 or 3 strips of mango and red onion. Roll up the chicken. Then carefully wrap in bacon.
- Preheat oven 180°c. With the metal skewers, peirce the chicken with 2 skewers to make an X shape. To hold the chicken together.
- 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.
- 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.
- Remove from oven. Remove the alfoil. Allow to cool for 10 mintues. Season then serve.
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