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Hello everybody, it’s me again, Dan, welcome to my 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. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice 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.

Marinated chicken breast halves are pan-fried and layered with tomato, basil and fresh mozzarella for an elegant and lovely meal. All Reviews for Balsamic Chicken and Fresh Mozzarella. I dredged the chicken in flour seasoned with minced garlic rosemary and oregano before sauting. A pretty common menu item in pubs in Australia is a chicken parmigiana.

To get started with this particular recipe, we must prepare a few ingredients. 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 it.

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

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

Marinate the chicken and the kale (separate bags, please!) in the marinade sauce in the fridge. In terms of timing, your best bet is to let the kale go SERVING: To serve, fill bowls with quinoa, kale, chicken, avocado, and sun dried tomato sauce. Top with sesame seeds, red pepper flakes, olive oil. Marinated baby mozzarella balls are all the rage these days.

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.

Top with sesame seeds, red pepper flakes, olive oil. Marinated baby mozzarella balls are all the rage these days. You can pick up these little gems at supermarket delis at a premium price. In this recipe, purchased bocconcini or ciliegine mozzarella balls are marinated in olive oil, fresh herbs, lemon juice, and salt. Serve this Kale Garlic Butter Rice as a side dish - it's a great two-in one, being a carb plus greens.

So that’s going to wrap it up for this special food garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!