The Best of Garlic Chicken Recipes

Hello everybody, hope you are having an incredible day today. 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. For mine, I will 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 favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something that 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.

To get started with this recipe, we must first prepare a few components. You can have 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. Get Garden chicken
2. Get 6 Boneless/Skinless Chicken Breast (frozen)
3. Make ready 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. Take 1 large Shallot, chopped fine
8. Get 6 Various sized Garlic Cloves (or to taste)
9. Take 1 lime, juiced
10. Take 1 tbsp Balsamic Vinegerette
11. Take 2 tbsp Olive oil
12. Prepare 1 dash Paprika, Cumin, Oregano, pepper, all to taste
13. Take Marinated Fresh Mozerella
14. Get 1 tbsp Garlic flavored bread dipping oil
15. Take 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
16. Prepare 1 packages Small ball of Fresh mozerella, sliced
17. Get Guacamole
18. Get 2 Avocados
19. Prepare 1/2 Lime, juiced
20. Get 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. Prepare 1 bunch Kale, washed and chopped/shredded into small pieces
24. Get 1 large garlic clove
25. Make ready 2 tbsp water
26. Take Butter Seared Asparagus
27. Take 1 tbsp (and this is where things fall apart) salted butter
28. Get 1 bunch Asparagus (for about six people)

People spied this Garlic Butter Rice with Kale on the side of a Baked Chicken Breast that I shared a couple of months ago. Serve this Kale Garlic Butter Rice as a side dish - it's a great two-in one, being a carb plus greens. And it's an excellent way to dramatically boost the amount of nutrition you. Seared chicken breasts are topped with a lemon garlic butter sauce, sun-dried tomatoes, and capers.

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.

Serve with some green vegetables and a side of mashed potatoes for one seriously delicious meal. Top with the bacon, then the chicken, then the mozzarella slices. Spread the guacamole onto two more slices of the bread. Top each sandwich with lots of tomato and close with the slice of guacamole-covered bread. Guacamole is a dip made of avocados, lime, and other fresh ingredients.

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