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Heat olive oil in a pan over medium heat. Add chopped onion and garlic; sauté until translucent. Add sliced mushrooms and cook until soft. Stir in diced tomato, cook for another 2 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
Prepare the Chicken:
Carefully slice each chicken fillet horizontally to create a pocket without cutting through completely. Season fillets inside and out with salt and pepper.
Stuff the Chicken:
Fill each chicken pocket with the mushroom and tomato mixture. Use toothpicks if needed to secure the opening.
Cook the Stuffed Chicken:
Heat a tablespoon of olive oil in a skillet over medium heat. Sear stuffed chicken fillets for 4-5 minutes on each side, or until cooked through and golden brown. Alternatively, finish cooking in a preheated oven at 375°F (190°C) for 10-15 minutes.
Prepare the Avocado Salad:
In a bowl, combine diced avocado, cucumber, cherry tomatoes, lemon juice, salt, pepper, and herbs. Toss gently to combine.
Make the Balsamic Drizzle:
Mix balsamic vinegar with honey or maple syrup until well combined.
Serve:
Plate the stuffed chicken fillets alongside the avocado salad. Drizzle the balsamic mixture over the salad or chicken as desired.
Serving and Storage Tips:
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