Lay each chicken breast between sheets of clingfilm and use a rolling pin to bash them to an even thickness of around 1cm.
Put the seasoning in a bowl and dip each breast in it, turning it over and shaking any excess back into the bowl.
Place all 6 breasts on a large sheet of clingfilm (make sure they are overlapping in a rectangle shape) and then lay the cheese slices on top and cover with the roasted peppers.
Roll up the whole thing using the clingfilm into a tight packet and set in the fridge while you roll out the pastry into a large rectangle.
Carefully place the chicken log (with clingfilm removed) on one end of the pastry and roll up, painting the other side so it sticks, finishing by tucking the ends underneath.
Place the whole thing on a lined baking sheet and brush with egg yolk, then bake for 50 minutes.
