- 4 large chicken thigh fillets
- 8 rashers streaky bacon
- 485g jar Chicken Tonight Honey & Mustard Sauce
- ¾ cup frozen Birds Eye Garden Peas
- Fresh parsley leaves, for garnish
- Cooked rice, for serving
Cut chicken thighs in half and wrap a strip of bacon around each. Heat a non stick frypan over medium-high heat. Cook chicken for 5 minutes, turning carefully to keep bacon intact.STEP 2
Pour in Chicken Tonight Sauce, bring to the boil. Reduce heat to simmer, cover and cook for 20 minutes.STEP 3
Gently stir in frozen Birds Eye Peas and cook uncovered for a further 5 minutes or until chicken is cooked through. Garnish with parsley leaves and serve with cooked rice.
You can also serve this with mashed potato, cooked pasta or cooked vegetables.