Hello everybody, I hope you’re 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 food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice 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.
Skinless, boneless chicken breasts are pounded thin, rolled around fresh spears of asparagus with mozzarella Reviews for: Photos of Asparagus and Mozzarella Stuffed Chicken Breasts. So I used cream of chicken soup pour over chicken roll. 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.
To get started with this recipe, we must first 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
- Make ready 6 Boneless/Skinless Chicken Breast (frozen)
- Prepare 6 small portabella mushrooms
- Take 2 large organic celery stalks, chopped (save the leaves and tops)
- Take 1/4 Red bell pepper, chopped
- Prepare 1/4 Green bell pepper, chopped
- Make ready 1 large Shallot, chopped fine
- Take 6 Various sized Garlic Cloves (or to taste)
- Get 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
- Prepare Marinated Fresh Mozerella
- Prepare 1 tbsp Garlic flavored bread dipping oil
- Get 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
- Make ready 1 packages Small ball of Fresh mozerella, sliced
- Get Guacamole
- Prepare 2 Avocados
- Get 1/2 Lime, juiced
- Get 1 dash Salt and pepper
- Make ready 1/4 tsp garlic powder (or fresh minced, depending in taste)
- Prepare Garlic Kale
- Take 1 bunch Kale, washed and chopped/shredded into small pieces
- Prepare 1 large garlic clove
- Make ready 2 tbsp water
- Prepare Butter Seared Asparagus
- Make ready 1 tbsp (and this is where things fall apart) salted butter
- Get 1 bunch Asparagus (for about six people)
Asparagus is a sustainable vegetable I love healthy sauteed asparagus in a skillet on stove top. This simple recipe calls for only a few ingredients 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.
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 the chicken and sauce with the sliced mozzarella. Top the chicken with the chutney. Serve the cooked chicken with the cooked kale and mashed potatoes. 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.
So that is going to wrap it up for this special food garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
