Make the Stuffing (follow instructions on the pack)
Lay out some cling film as it makes it easier for rolling.
Lay the bacon out on the cling film and lattice it (weave it)
Flatten the chicken breast and place it on the bacon lattice.
Get 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)
Roll it all up, take off cling film and wrap it in tin foil. Place it in the slow cooker on high for 3 hours.
After 3 hours take it out and let it cool for about 30 mins
Whilst it's cooling get the puff pastry sheet it and cut it into strips.
Lay out another sheet of cling film, get the pastry strips and lattice it on the cling film.
Once your bacon lattice has cooled place it in the pastry lattice and roll it.
Whisk an egg and glaze the pastry with it.
Then 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)