Preparation Steps

• 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.
• 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.
• 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.
• 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.