1: Place a chicken breast between 2 sheets of plastic wrap and pound with the bottom of a heavy pan or skillet until about 3/8 inch thick. Repeat with the remaining chicken breasts. Arrange on a work surface.

2: Season each breast on both sides with salt and freshly ground black pepper. Paint one side of each breast (the underside) with mayonnaise. Lay a slice of ham on top of each breast, then sprinkle with cheese. Top with 2 wedges of onion and 2 cornichon along the edge of each breast. Roll the breasts tightly around the filling to form a compact cylindrical roll. Tie each with 2 pieces of butcher’s string, snipping off any loose ends. (See Note below.) Oil on all sides with extra virgin olive oil.

3: Set up the grill for spit-roasting and heat to medium-high. I like to pinion the chicken rolls in a grill basket that’s been thoroughly oiled to prevent sticking. (If you don’t own a rotisserie, the chicken rolls can be direct grilled on a well-oiled grill grate. Turn frequently—every 3 minutes or so—with tongs.)

4: Spit-roast the rollatini until the internal temperature when read on an instant-read meat thermometer reaches 165 degrees.

5: Snip off the butcher’s string. Arrange the rollatini (sliced crosswise, if desired) on a platter or plates.

Note: The rollatini can be prepared several hours ahead of time; refrigerate the rolls, loosely covered with plastic wrap, until you are ready to grill. Brush them with the olive oil before grilling.