Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping. One of my favorites food recipes. For mine, I’m gonna make it a 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. I dredged the chicken in flour seasoned with minced garlic rosemary and oregano before sauting. Reviews for: Photos of Balsamic Chicken and Fresh Mozzarella. And super simple 🙂 Juicy chicken that's marinated in a balsamic and garlic marinade, topped with fresh cherry tomatoes, fresh mozzarella cheese I love chicken with Balsamic its just the best!
Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something that I’ve loved my entire life.
To begin 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 cook 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)
- Prepare 6 small portabella mushrooms
- Prepare 2 large organic celery stalks, chopped (save the leaves and tops)
- Take 1/4 Red bell pepper, chopped
- Get 1/4 Green bell pepper, chopped
- Take 1 large Shallot, chopped fine
- Get 6 Various sized Garlic Cloves (or to taste)
- Take 1 lime, juiced
- Make ready 1 tbsp Balsamic Vinegerette
- Get 2 tbsp Olive oil
- Get 1 dash Paprika, Cumin, Oregano, pepper, all to taste
- Prepare Marinated Fresh Mozerella
- Make ready 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
- Get Guacamole
- Prepare 2 Avocados
- Get 1/2 Lime, juiced
- Take 1 dash Salt and pepper
- Prepare 1/4 tsp garlic powder (or fresh minced, depending in taste)
- Prepare Garlic Kale
- Prepare 1 bunch Kale, washed and chopped/shredded into small pieces
- Take 1 large garlic clove
- Get 2 tbsp water
- Make ready Butter Seared Asparagus
- Prepare 1 tbsp (and this is where things fall apart) salted butter
- Make ready 1 bunch Asparagus (for about six people)
Sweet-tart balsamic vinegar spiked with garlic and Italian seasoning makes a fast and flavorful marinade for chicken. Note: It's difficult to find an individual chicken breast small. Squeeze the garlic cloves into the cream and mix again. Marinating the kale truly makes all the difference when using raw kale.
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.
Squeeze the garlic cloves into the cream and mix again. Marinating the kale truly makes all the difference when using raw kale. Serve this Kale Garlic Butter Rice Any seared protein, such as Juicy Baked Chicken Breast, Honey Garlic Chicken, Baked Pork Chops, Lemon Quickly toss all the kale on top of the rice, put the lid back on then remove from heat. An easy & delicious chicken breast recipe, stuffed with mozzarella and wrapped in Parma ham. Find more chicken recipes and dinner ideas at Tesco Real Food.
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 your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
