Stuffed Chicken Roll with Leek, Tomato and Cheese
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 50 mins
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Servings
9 servings
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Course
Main Course
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Cuisine
Greek
Stuffed Chicken Roll with Leek, Tomato and Cheese
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This is a delicious stuffed chicken roll recipe perfect for your holiday table. The combination of leeks, onions, graviera cheese, and the savory spice coating makes this a real treat for your family and guests.
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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
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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
- Chef’s tip: You can also wrap it and bake it in parchment paper or in a roasting pan. Flatten the chicken pieces inside so that there are no gaps.
- Chef’s tip: Y
- ou can also wrap it and bake it in parchment paper or in a roasting pan. Flatten the chicken pieces inside so that there are no gaps.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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