Crispy Baked Stuffed Chicken Rolls

Clean the chicken and pat it dry with a kitchen towel. This is important as moisture can interfere with the marination process.

Season the chicken with salt, black pepper, garlic, and ginger paste. Let it marinate for at least 30 minutes. I have found that marinating for longer greatly enhances the flavor.

While waiting for the chicken to marinate, prepare the stuffing. Heat olive oil in a frying pan. Add the onions and carrots and sauté until they become soft.

Add the mushrooms and the minced garlic to the frying pan. Salt lightly and continue cooking until the mushrooms have released and then reabsorbed their water–you will know this is happening when the pan becomes noticeably dryer.

Remove from the heat and add the fresh herbs. Set aside to cool.

Preheat your oven to 375 degrees (190 degrees Celsius). Filling and tying the chicken before it's too hot makes the process easier.

Stuff the chicken with the vegetable mixture. Try not to over-stuff as the stuffing might spill out while cooking.

Roll the chicken and secure it with cooking twine or toothpicks to retain its shape while cooking.

Apply the egg wash and then roll the chicken in the bread crumbs, this will give a crisp layer to your chicken roll.

Place the chicken roll onto a baking tray and bake for approximately 1 hour, or until the chicken is cooked thoroughly.