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Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping. One of my favorites. For mine, I am going to 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 recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. 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’ve loved my whole life.

Great recipe for Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping. As the sub-creator of this (in my house it's a team effort) I will definitely say it was worth the effort! no one was disappointed. Recipe: Perfect Two Meatloaf in one pan.

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

Sauteed chicken breast topped with fresh asparagus and melted mozzarella cheese covered with fresh mushroom Madeira sauce. As an Amazon Associate I earn from qualifying purchases, thank you! The place to go for some cold drinks and unique dinner choices in the Tri-State Area is Argyle Grill & Tavern. With items like basil marinated shrimp and cardinal chicken, this is a place for the entire family to enjoy a nice evening out.

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.

If you are looking for a new happy hour location, Argyle Grill & Tavern also fits the bill. 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. Order online from Yard House on MenuPages.

So that is 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 am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!