Bacon-covered Chicken with Fruity Salsa
ready in 50 min.
Cook the rice according to the directions on the packet.
Season the meat with salt and ground black pepper and wrap each piece in 2 rashers bacon. Fix with toothpicks and fry in 2 tbsp hot oil on a medium heat for 4-5 min. Reduce the heat and cook for a further 5 min turning occasionally.
To make the salsa, mix the tomatoes and mango with the remaining oil and the lemon juice and season with salt, ground black pepper and a pinch of sugar.
Cut the chicken in slices and arrange on top of the rice with the salsa. Serve garnished with parsley.