Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make 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 unique. This is gonna smell and look delicious.
Grilled Chicken with Guacamole and BaconCooks Well With Others. paprika, kosher salt, garlic powder, cumin Guacamole Chicken Torta SandwichesFavorite Family Recipes. chicken breasts, taco seasoning, tomatoes, pepper jack. This garlic butter chicken and asparagus recipe is so flavorful and delicious. The chicken is very tender and juicy, smothered in the delicious garlic.
Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to 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:
- Prepare Garden chicken
- Get 6 Boneless/Skinless Chicken Breast (frozen)
- Get 6 small portabella mushrooms
- Prepare 2 large organic celery stalks, chopped (save the leaves and tops)
- Get 1/4 Red bell pepper, chopped
- Make ready 1/4 Green bell pepper, chopped
- Take 1 large Shallot, chopped fine
- Take 6 Various sized Garlic Cloves (or to taste)
- Prepare 1 lime, juiced
- Make ready 1 tbsp Balsamic Vinegerette
- Prepare 2 tbsp Olive oil
- Take 1 dash Paprika, Cumin, Oregano, pepper, all to taste
- Take Marinated Fresh Mozerella
- Take 1 tbsp Garlic flavored bread dipping oil
- Get 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
- Get 1 packages Small ball of Fresh mozerella, sliced
- Prepare Guacamole
- Take 2 Avocados
- Make ready 1/2 Lime, juiced
- Get 1 dash Salt and pepper
- Take 1/4 tsp garlic powder (or fresh minced, depending in taste)
- Take Garlic Kale
- Take 1 bunch Kale, washed and chopped/shredded into small pieces
- Get 1 large garlic clove
- Get 2 tbsp water
- Get Butter Seared Asparagus
- Get 1 tbsp (and this is where things fall apart) salted butter
- Make ready 1 bunch Asparagus (for about six people)
I love chicken with Balsamic its just the best! I need to buy some asparagus and fresh mozzarella to make this for dinner soon! 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.
Steps 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.
Top with sesame seeds, red pepper flakes, olive oil. One-Pan Garlic Chicken & Asparagus Is a Dinner Dream. When you're ready to cook, all you have to do is melt some butter in a large skillet, add in minced garlic and dried herbs (basil, oregano, thyme, onion powder), and then sear your chicken on both sides in that warm garlic butter. Marinated chicken or shrimp: Whisk extra virgin olive oil together with hot water, seasoning Melt butter in a large saucepan over medium heat. Place in broiler until top is golden brown.
So that’s going to wrap this up for this exceptional 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 is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
