Homemade Chicken Roulades

Cut the chicken thighs along the bone and remove it, opening the meat like a book.

Season each piece of meat with salt, pepper, and lightly pound it, then sprinkle with gelatin.

For the filling, hard-boil two eggs and finely chop them, leaving one egg raw.

Add the minced bell pepper, finely grated carrots, finely grated cheese, chopped herbs, and the raw egg, then mix everything together, seasoning with salt and pepper.

Place the filling onto the prepared meat and carefully roll it up.

Wrap each roulade tightly in three layers of foil and place them in a baking dish.

Bake at 180 degrees Celsius (350°F) for about 45 minutes.