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Serving: Serve warm immediately after cooking with the fresh avocado salad on the side.
Storage: Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat chicken gently in the oven or microwave. Avoid reheating the salad to maintain freshness.
Variations:
Add grated cheese like mozzarella or feta inside the chicken for a cheesy twist.
Substitute mushrooms with spinach or bell peppers in the stuffing.
Use a lemon vinaigrette instead of balsamic for a lighter dressing on the salad.
FAQ:
Q: Can I prepare the stuffed chicken in advance?
A: Yes, you can prepare and stuff the chicken earlier, then refrigerate before cooking.
Q: How can I ensure the chicken stays juicy?
A: Avoid overcooking and consider finishing the chicken in the oven to cook evenly.
Q: Can I use chicken breasts instead of fillets?
A: Yes, butterfly the breasts carefully to make pockets for stuffing.
Q: Is this recipe gluten-free?
A: Yes, it naturally contains no gluten.
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