Bacon, chicken and Stuffing lattice
March 29, 2015
- Prep: 15 mins
- Cook: 3 hrs
3 hrs 15 mins
- Yields: 4-6 (we have small portions)
1Make the Stuffing (follow instructions on the pack)
2Lay out some cling film as it makes it easier for rolling.
3Lay the bacon out on the cling film and lattice it (weave it)
4Flatten the chicken breast and place it on the bacon lattice.
5Get the Stuffing and place it along the side that you will start rolling from (use as much Stuffing as u like, I only used about 1/3 of the mix)
6Roll it all up, take off cling film and wrap it in tin foil. Place it in the slow cooker on high for 3 hours.
7After 3 hours take it out and let it cool for about 30 mins
8Whilst it's cooling get the puff pastry sheet it and cut it into strips.
9Lay out another sheet of cling film, get the pastry strips and lattice it on the cling film.
10Once your bacon lattice has cooled place it in the pastry lattice and roll it.
11Whisk an egg and glaze the pastry with it.
12Then you put that in the oven (I have a halogen oven so did 200 for 20 mins but in a normal oven you will need longer)
Submitted by Tanika
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