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. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
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 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 that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. 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 that.
The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Prepare Garden chicken
- Take 6 Boneless/Skinless Chicken Breast (frozen)
- Make ready 6 small portabella mushrooms
- Get 2 large organic celery stalks, chopped (save the leaves and tops)
- Get 1/4 Red bell pepper, chopped
- Take 1/4 Green bell pepper, chopped
- Prepare 1 large Shallot, chopped fine
- Prepare 6 Various sized Garlic Cloves (or to taste)
- Take 1 lime, juiced
- Make ready 1 tbsp Balsamic Vinegerette
- Take 2 tbsp Olive oil
- Make ready 1 dash Paprika, Cumin, Oregano, pepper, all to taste
- Make ready Marinated Fresh Mozerella
- Get 1 tbsp Garlic flavored bread dipping oil
- Get 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
- Prepare 1 packages Small ball of Fresh mozerella, sliced
- Make ready Guacamole
- Get 2 Avocados
- Make ready 1/2 Lime, juiced
- Take 1 dash Salt and pepper
- Take 1/4 tsp garlic powder (or fresh minced, depending in taste)
- Get Garlic Kale
- Get 1 bunch Kale, washed and chopped/shredded into small pieces
- Make ready 1 large garlic clove
- Get 2 tbsp water
- Take Butter Seared Asparagus
- Get 1 tbsp (and this is where things fall apart) salted butter
- 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.
Instructions to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Thinly spread the olive oil in a deep dish (a large baking dish sizeable enough to fit all pieces of chicken flat)
- Lay out the chicken as described above
- 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.
- Spread the celery and vinegar paste over the chicken, evenly coating all surfaces. now it's green eggs and chicken!
- 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)
- Cover the marinating chicken and put in fridge for about an hour
- While the chicken is doing its thing, place slices of Mozeralla on a plate, douse in the oils, and rub it in
- cover the cheese and put in the fridge
- when the time comes, heat the oven to 350°F
- When your oven is ready, bake the chicken for about an hour
- while the chicken is baking, mix all ingredients for the Guacamole to desired smoothness
- Cover the guacamole and put in fridge
- when chicken has about ten minutes to go, start a pan (we used an electric griddle) to about medium temperature
- melt the butter and cook asparagus until tender. about fifteen minutes
- 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)
- hopefully the chicken has reached an internal temp of 160° by the time the asparagus and kale are done.
- 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.
- 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 this up with this exceptional 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 sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
