Cooking:

1. Clean the chicken fillet from excess fat and veins. Make a pocket with a knife. Cut a piece of mozzarella of an elongated shape.
2. Salt, pepper the fillet and add herbs and spices to it, and rub it with oil (both from the outside and from the inside).
3. Place mozzarella inside the fillet and pin it with toothpicks.
4. Fry the fillet on both sides in a frying pan over medium heat until a beautiful golden crust with the addition of herbs and garlic right into the pan. When herbs and garlic start to burn slightly, they must be removed from the pan to avoid bitterness.
5. Place the fried fillet in the oven (at a temperature of 160-180 degrees) for 20-35 minutes.
6. Garnish. Wash the eggplant and cut lengthwise and in half, rub with oil and place for 10-15 minutes in an oven for baking at a temperature of 160 degrees. Cut the onion and bell pepper into small cubes, add crushed garlic and chopped greens, salt and pepper it all. Carefully remove the pulp from the ready-made eggplant halves with a spoon, remove the seeds and cut the pulp into cubes.
7. It is important that the eggplant outside is intact. Mix sliced ​​vegetables with greens and garlic with diced eggplant pulp and stuff the eggplant halves with this mixture.
8. The garnish to the fillet could be served either warm or cold.