Step 1 Preheat the oven to 180°C. Line a roasting dish with baking paper.

Step 2 Place thigh fillets skin side down on a chopping board. Use a sharp knife to 'butterfly' the fillets: gently make vertical cuts halfway through the thick part of each fillet, spreading the flesh to create an even thickness all over. Cover and place in the fridge.

Step 3 Put the olive oil in a medium non-stick frying pan over medium heat. Add the mushrooms and garlic and cook for 2-3 minutes, until soft. Add the breadcrumbs and cook for 1 minute. Add 1/4 cup of water and the basil and cook for 1 minute. Remove from the heat and allow to cool.

Step 4 To stuff the chicken, lay the prepared thigh fillets skin side down. Spread 1 spoonful of stuffing lengthwise along each fillet, then roll up each fillet and tie securely with a 30cm piece of kitchen string. Place the fillets in the roasting dish and spray with vegetable oil spray. Bake 30-35 minutes, until cooked through and golden.

Step 5 Serve with steamed potatoes and vegetables on the side.