Garden Chicken With Marinated Fresh Mozeralla, Garlic Kale, Butter Seared Asparagus And Guacamole To

Name: Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping
Yield: 6 servings
Ingredients: Garden chicken; 6 Boneless/Skinless Chicken Breast (frozen); 6 small portabella mushrooms; 2 large organic celery stalks, chopped (save the leaves and tops); 1/4 Red bell pepper, chopped; 1/4 Green bell pepper, chopped; 1 large Shallot, chopped fine; 6 Various sized Garlic Cloves (or to taste); 1 lime, juiced; 1 tbsp Balsamic Vinegerette; 2 tbsp Olive oil; 1 dash Paprika, Cumin, Oregano, pepper, all to taste; Marinated Fresh Mozerella; 1 tbsp Garlic flavored bread dipping oil; 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil; 1 packages Small ball of Fresh mozerella, sliced; Guacamole; 2 Avocados; 1/2 Lime, juiced; 1 dash Salt and pepper; 1/4 tsp garlic powder (or fresh minced, depending in taste); Garlic Kale; 1 bunch Kale, washed and chopped/shredded into small pieces; 1 large garlic clove; 2 tbsp water; Butter Seared Asparagus; 1 tbsp (and this is where things fall apart) salted butter; 1 bunch Asparagus (for about six people)

neverescapism1

December 06, 2022

Baca Juga

Just in addition, the time it takes to cook Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping estimated approx 1 hour.

To begin with this recipe, we must 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 cook it.

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.

Ingredients and spices that need to be Take to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:

Garden chicken
6 Boneless/Skinless Chicken Breast (frozen)
6 small portabella mushrooms
2 large organic celery stalks, chopped (save the leaves and tops)
1/4 Red bell pepper, chopped
1/4 Green bell pepper, chopped
1 large Shallot, chopped fine
6 Various sized Garlic Cloves (or to taste)
1 lime, juiced
1 tbsp Balsamic Vinegerette
2 tbsp Olive oil
1 dash Paprika, Cumin, Oregano, pepper, all to taste
Marinated Fresh Mozerella
1 tbsp Garlic flavored bread dipping oil
1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
1 packages Small ball of Fresh mozerella, sliced
Guacamole
2 Avocados
1/2 Lime, juiced
1 dash Salt and pepper
1/4 tsp garlic powder (or fresh minced, depending in taste)
Garlic Kale
1 bunch Kale, washed and chopped/shredded into small pieces
1 large garlic clove
2 tbsp water
Butter Seared Asparagus
1 tbsp (and this is where things fall apart) salted butter
1 bunch Asparagus (for about six people)

Instructions to make 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 350Â°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 160Â° 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.

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