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Homemade Stuffed Chicken Roll with Leek, Tomato and Cheese recipe photo

Stuffed Chicken Roll with Leek, Tomato and Cheese

A flavorful rolled and roasted chicken stuffed with sautéed leeks and onions, tomato and graviera cheese.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 9 servings

Equipment

  • Frying Pan
  • meat mallet (optional)
  • Kitchen twine
  • Small Bowl
  • large skillet or pan (for searing)
  • Baking tray
  • parchment paper and aluminum foil

Ingredients
  

  • 1 whole chicken, cleaned and deboned
  • 3 leeks, finely chopped
  • 1 small onion, finely chopped
  • 1 tomato, sliced
  • 150 g graviera cheese, cut into sticks (or Gruyère, Emmental, American Swiss)
  • olive oil (for sautéing and searing)
  • salt
  • pepper
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 2 tbsp mustard
  • 1 tbsp olive oil (for coating)
  • salt (for coating)
  • pepper (for coating)

Instructions
 

  • Preheat the oven to 180°C (356°F) with top and bottom heat.
  • Heat a frying pan over medium heat with a little olive oil. Sauté the chopped leeks and onion for 5–6 minutes until softened and lightly caramelized. Season with salt and pepper and set aside to cool.
  • Lay the deboned chicken flat on a work surface and season lightly with salt and pepper. If needed, gently pound thicker areas with a meat mallet so the chicken is an even thickness for rolling.
  • Spread the cooled leek and onion mixture evenly over the chicken, leaving a small border around the edges. Arrange the tomato slices and cheese sticks in an even layer on top of the leeks.
  • Carefully roll the chicken tightly from one end and tie it in about five places with kitchen twine to secure the filling.
  • In a small bowl, whisk together the smoked paprika, turmeric, mustard, 1 tbsp olive oil, salt and pepper to make the coating. Brush the mixture all over the chicken roll.
  • Heat a large skillet over high heat with a little oil and sear the chicken roll for about 1 minute per side until browned on all sides.
  • Place the seared roll on a baking tray lined with parchment paper, cover with parchment and aluminum foil, and bake for 1½ hours. Remove the covers and bake an additional 20–30 minutes until cooked through and nicely browned.
  • Let the roll rest for 10 minutes, remove the twine, slice into portions and serve.

Notes

  • You can wrap the roll in parchment paper or bake it in a roasting pan.
  • Flatten the chicken pieces inside so there are no gaps when rolling.