Hey everyone, hope you’re 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. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This Foil Packed Salmon and asparagus recipe is deliciously baked in garlic butter sauce, its so easy to make and super delicious. Chicken With Asparagus Recipes on Yummly Marinate the chicken and the kale (separate bags, please!) in the marinade sauce in the fridge.
Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. 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 have loved my entire life.
To get started 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 can achieve that.
The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Get Garden chicken
- Prepare 6 Boneless/Skinless Chicken Breast (frozen)
- Get 6 small portabella mushrooms
- Get 2 large organic celery stalks, chopped (save the leaves and tops)
- Take 1/4 Red bell pepper, chopped
- Make ready 1/4 Green bell pepper, chopped
- Get 1 large Shallot, chopped fine
- Take 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
- Take Marinated Fresh Mozerella
- Take 1 tbsp Garlic flavored bread dipping oil
- Prepare 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
- Prepare 1 packages Small ball of Fresh mozerella, sliced
- Take Guacamole
- Prepare 2 Avocados
- Get 1/2 Lime, juiced
- Prepare 1 dash Salt and pepper
- Make ready 1/4 tsp garlic powder (or fresh minced, depending in taste)
- Get Garlic Kale
- Prepare 1 bunch Kale, washed and chopped/shredded into small pieces
- Make ready 1 large garlic clove
- Get 2 tbsp water
- Make ready Butter Seared Asparagus
- Get 1 tbsp (and this is where things fall apart) salted butter
- Prepare 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! 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.
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.
Pasta With Kale Pesto and Roasted Butternut Squash. Lemon Butter Chicken - Damn Delicious. How to prep & marinate chicken for the best flavor with these insanely delicious marinades. Pan seared chicken breasts topped with mozzarella and homemade sauce. The hearty bed for our simply seared chicken highlights a duo of nutty farro and savory dried shiitake mushrooms Add the sliced kale and chopped garlic; season with salt and pepper.
So that is going to wrap this up with this special food garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
