Easiest Way to Prepare Speedy Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping

Delicious mexican chicken, fresh and tasty.

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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most popular of recent trending foods in the world. It is simple, it's fast, it tastes yummy. It's enjoyed by millions daily. They're fine and they look wonderful. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something which I have loved my entire life.

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 cook it.

The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:

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

Steps 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..

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