Stuffed Chicken Fillet with Avocado Salad and Balsamic Drizzle

For the Avocado Salad:

Salad mix: 150 g
Tomato: 1 pc (sliced)
Avocado: 1 pc (sliced)
Olive oil: 2 tbsp
Balsamic sauce: 1 tbsp
Mustard: 1 tsp
Steps:
Prepare the Stuffing:
Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant.
Add the sliced mushrooms and chili pepper, cooking for 5–7 minutes until softened.
Stir in the diced tomato, paprika, and parsley. Cook for another 2 minutes, then remove from heat and let cool slightly.

Mix in the mayonnaise and shredded cheese to create a creamy stuffing.
Prepare the Chicken:
Preheat your oven to 180°C (356°F).
Butterfly the chicken fillets by slicing them horizontally, creating a pocket without cutting all the way through.
Stuff each chicken fillet with the prepared filling, securing the edges with toothpicks or kitchen twine.
Cook the Chicken:
Heat a skillet with a splash of olive oil over medium heat. Sear the stuffed chicken fillets on both sides until golden brown, about 3–4 minutes per side.
Transfer the chicken to a baking dish and bake in the preheated oven for 15–20 minutes, or until the chicken is cooked through and the cheese is melted.