Stuffed Chicken Roll with Leek, Tomato and Cheese

Juicy, packed with flavor, and featuring a perfect balance of ingredients, this special dish by Chef Giorgos Tsoulis will impress your family and guests! Enjoy!

Ingredients

• 1 whole chicken cleaned, deboned

For the stuffing:

• 3 leeks finely chopped
• 1 small onion finely chopped
• 1 tomato sliced
• 150 g graviera cheese cut into sticks (or Gruyere, Emmental, American Swiss Cheese)
• olive oil
• salt
• pepper

For the coating:

• 1 tsp smoked paprika
• 1 tsp turmeric
• 2 tbsp mustard
• 1 tbsp olive oil
• salt
• pepper

Instructions

• Preheat the oven to 180°C/356°F, with top and bottom heat elements.
• Heat a pan over medium heat, add a little olive oil, and sauté the leeks and onions for 5 to 6 minutes until caramelized. Season with salt and pepper, then set aside to cool.
• Lay the chicken flat on your work surface, sprinkle with salt and pepper, and spread the leek and onion mixture evenly over the surface. Make sure to spread the chicken out as evenly as possible to ensure an even roll.If the chicken is uneven in thickness, you can gently pound the thicker areas with a meat mallet to flatten them. This will help it roll more easily and cook evenly.
• Arrange the tomato slices and graviera cheese sticks over the mixture, keeping everything in an even layer and leaving a little border around the edges. This will make it easier to roll without the filling spilling out. Carefully roll up the chicken and tie it in five places with kitchen twine.
• In a small bowl, mix together all the ingredients for the coating and brush the entire chicken roll with the mixture.
• Heat a large pan over high heat and sear the chicken roll for 1 minute on each side until browned.
• Place the roll on a baking tray lined with parchment paper, cover with parchment and aluminum foil, and bake for 1 ½ hours. Then, uncover and bake for an additional 20 to 30 minutes.
• Let the roll rest for 10 minutes, remove the twine, slice into portions, and serve—either with mashed potatoes or roasted potatoes.

Notes

Related: Chicken Wellington Related: Chicken Cordon Bleu on Roasted Vegetables

Related: Greek Chicken Pie by Rick Stein Related: Greek Stuffed Lamb