MANGO and CHICKEN ROLLS WRAPPED IN BACON

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.