Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping
Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping using 28 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
  1. Get Garden chicken
  2. Get 6 Boneless/Skinless Chicken Breast (frozen)
  3. Prepare 6 small portabella mushrooms
  4. Get 2 large organic celery stalks, chopped (save the leaves and tops)
  5. Make ready 1/4 Red bell pepper, chopped
  6. Make ready 1/4 Green bell pepper, chopped
  7. Prepare 1 large Shallot, chopped fine
  8. Make ready 6 Various sized Garlic Cloves (or to taste)
  9. Get 1 lime, juiced
  10. Prepare 1 tbsp Balsamic Vinegerette
  11. Take 2 tbsp Olive oil
  12. Get 1 dash Paprika, Cumin, Oregano, pepper, all to taste
  13. Get Marinated Fresh Mozerella
  14. Make ready 1 tbsp Garlic flavored bread dipping oil
  15. Get 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
  16. Get 1 packages Small ball of Fresh mozerella, sliced
  17. Prepare Guacamole
  18. Make ready 2 Avocados
  19. Take 1/2 Lime, juiced
  20. Take 1 dash Salt and pepper
  21. Make ready 1/4 tsp garlic powder (or fresh minced, depending in taste)
  22. Make ready Garlic Kale
  23. Make ready 1 bunch Kale, washed and chopped/shredded into small pieces
  24. Make ready 1 large garlic clove
  25. Prepare 2 tbsp water
  26. Make ready Butter Seared Asparagus
  27. Prepare 1 tbsp (and this is where things fall apart) salted butter
  28. Make ready 1 bunch Asparagus (for about six people)

Garlic, Butter, Scampi Sauce, Garlic Toast Point. BCH Famous Marinated Skirt Steak* Sautéed Spinach, Potato Croquette. NY Strip Topped with Melted Maytag Bleu Cheese, Potato Croquette.. chicken, or skirt steak* to any pasta dish. Stuffed Bell Peppers with Chicken, Asparagus and Fresh Mozzarella Strip Steak Salad with Honey-Soy Pan Sauce Pan Seared Lamb Lollipops (Chops) with Rosemary, Garlic and Dijon Potato Chip Crusted Chicken Nuggets Spaghetti and Meatballs Beef and Guinness Stew Sweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw "Soup"er Duper Soup.

Instructions to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
  1. Thinly spread the olive oil in a deep dish (a large baking dish sizeable enough to fit all pieces of chicken flat)
  2. Lay out the chicken as described above
  3. Take the tops and leaves of the celery and pulverized them to make a paste. you can use a processor or a mortar and pestle. add about a teaspoon of balsamic vinegarette to this.
  4. Spread the celery and vinegar paste over the chicken, evenly coating all surfaces. now it's green eggs and chicken!
  5. Toss in the mushrooms and veggies, sprinkling the mess with more balsamic and olive oil and the seasonings to taste (NO SALT, THAT IS WHAT THE CELERY PASTE IS FOR)
  6. Cover the marinating chicken and put in fridge for about an hour
  7. While the chicken is doing its thing, place slices of Mozeralla on a plate, douse in the oils, and rub it in
  8. cover the cheese and put in the fridge
  9. when the time comes, heat the oven to 350°F
  10. When your oven is ready, bake the chicken for about an hour
  11. while the chicken is baking, mix all ingredients for the Guacamole to desired smoothness
  12. Cover the guacamole and put in fridge
  13. when chicken has about ten minutes to go, start a pan (we used an electric griddle) to about medium temperature
  14. melt the butter and cook asparagus until tender. about fifteen minutes
  15. Heat a wok, throw in the kale, add the garlic and water, stir a few times, cover and let steam until stems are tender (about 5 minutes)
  16. hopefully the chicken has reached an internal temp of 160° by the time the asparagus and kale are done.
  17. When all is done, put a piece of chicken on a plate, smother it in the marinated veggies, put two slices of the cheese on top of that, and a hearty glob of guacamole on the cheese.
  18. Last but not least, give that plate a wide smile of asparagus and a second eye-mound of kale. voila! A masterpiece.

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So that’s going to wrap it up for this exceptional food garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!