Juicy Baked Chicken Thighs with Mushrooms and Cheese

Wash the chicken thighs and pat them dry with paper towels. Carefully debone them.

Place the prepared chicken pieces skin-side down, cover with plastic wrap, and pound them out with a meat mallet.

In a separate bowl, whisk together the olive oil, soy sauce, paprika, garlic powder, and black pepper to taste.

Place the chicken cutlets in a bowl and pour the marinade over them. Mix thoroughly. Cover the bowl with plastic wrap and let the chicken marinate for 15-20 minutes.

Dice the button mushrooms finely. Sauté the mushrooms in a skillet with butter until golden brown. Season the mushrooms with salt and pepper to taste towards the end of cooking.

While the mushrooms are cooking, dice the tomatoes finely and coarsely grate the cheese.

Place a small amount of mushrooms, cheese, and tomatoes on the edge of each piece of chicken. Roll them up tightly so the skin ends up on the outside. Arrange the prepared roulades in a baking dish.