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Chicken wrapped in bacon with red pepper chutney

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Tony Tobin

From Ready Steady Cook

Method


  1. For the chicken, tightly wrap a bacon rasher around each chicken strip. Heat the oil in a frying pan and fry the wrapped chicken strips for 3-4 minutes on each side, or until golden-brown and completely cooked through.

  2. For the chutney, heat the oil in a small saucepan over a medium heat and fry the peppers for 2-3 minutes. Add the vinegar, sugar, ketchup and Tabasco sauce and simmer for 6-8 minutes. Stir in the herbs.

  3. To serve, place the bacon-wrapped chicken strips onto a serving plate with the chutney in a small bowl alongside.

Ingredients

For the chicken

  • 4 rashers smoked streaky bacon
  • 1 chicken breast, cut into 4 strips
  • 1 tbsp olive oil

For the red pepper chutney

  • 1 tbsp olive oil
  • ½ red pepper, chopped
  • 2 tsp red wine vinegar
  • 2 tsp caster sugar
  • 1 tbsp tomato ketchup
  • dash Tabasco sauce
  • small handful fresh basil and mint, chopped

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Chicken wrapped in bacon with red pepper chutney

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Meat, fish and poultry

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