Stuffed Chicken Roll

Stuffed Chicken Roll


February 21, 2015

  • Prep: 15 mins
  • Cook: 4 hrs
  • Yields: 4 - 6


4 chicken thighs,

2 sheets Puff pastry,

2 cloves garlic chopped finely,

Sun dried tomatoes,

150 gm Feta cheese,

1/2 block of Camembert cheese,

fresh basil,

fresh oregano,

and 2 or 3 rashes bacon.


1Cut sheets of pastry and join together to make large square or rectangle, making sure the joins seal.

2Flatten out the thigh fillets and spread the finely chopped garlic over.

3Chop dried tomatoes, Feta and Camembert, basil, oregano and bacon, add to bowl and mix well.

4Spread over chicken that has been placed on the puff pastry and roll up and seal.

5Place on greased baking paper in SC. Cover lid with tea towel.

6Cook for 4hrs on low

7You may like to brown in oven for 10mins prior to serving.

8Serve with vegetables of choice or salad.


Submitted by Kay Pelos


1 Review

Denise Roberts

December 30, 2016

Absolutely beautiful. The family loved it. Definitely one to do again.

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