Recipe: Perfect Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping

American Food With New Recipes, fresh from mommy.

Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping. Great recipe for Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping. 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. See great recipes for Spicy chicken, lentil, kale soup too!

Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping Start marinating in the morning and finish cooking when you get home. Grilled chicken breast with fresh mozzarella, roasted peppers, tomatoes, arugula, and balsamic glaze on a semolina hero. Grill: Heat the grill to medium high heat. 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 that.

Ingredients of Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping

  1. It's of Garden chicken.
  2. Prepare of Boneless/Skinless Chicken Breast (frozen).
  3. You need of portabella mushrooms.
  4. You need of organic celery stalks, chopped (save the leaves and tops).
  5. You need of Red bell pepper, chopped.
  6. You need of Green bell pepper, chopped.
  7. Prepare of Shallot, chopped fine.
  8. You need of Various sized Garlic Cloves (or to taste).
  9. You need of lime, juiced.
  10. It's of Balsamic Vinegerette.
  11. It's of Olive oil.
  12. It's of Paprika, Cumin, Oregano, pepper, all to taste.
  13. You need of Marinated Fresh Mozerella.
  14. It's of Garlic flavored bread dipping oil.
  15. It's of Rosemary Balsamic Vinegarette bread dipping oil.
  16. Prepare of Small ball of Fresh mozerella, sliced.
  17. Prepare of Guacamole.
  18. It's of Avocados.
  19. It's of Lime, juiced.
  20. Prepare of Salt and pepper.
  21. Prepare of garlic powder (or fresh minced, depending in taste).
  22. It's of Garlic Kale.
  23. You need of Kale, washed and chopped/shredded into small pieces.
  24. It's of garlic clove.
  25. It's of water.
  26. You need of Butter Seared Asparagus.
  27. You need of (and this is where things fall apart) salted butter.
  28. It's of Asparagus (for about six people).

Dress chicken and serve: Top with mozzarella cheese and avocado, tomato basil mixture. mozzarella cheese. COQ AU VIN A classic French dish made with boneless chicken thighs, red wine, bacon, pearl onions and fresh thyme. SEARED CHICKEN WITH TOMATO-CAPER TAPENADE A seared, boneless, skinless chicken breast served with a flavorful tapenade made of roasted tomatoes, capers, garlic, shallots, lemon and fresh herbs. BCH Famous Marinated Skirt Steak* Sautéed Spinach, Potato Croquette.

Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping step by step

  1. Thinly spread the olive oil in a deep dish (a large baking dish sizeable enough to fit all pieces of chicken flat).
  2. Lay out the chicken as described above.
  3. 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..
  4. Spread the celery and vinegar paste over the chicken, evenly coating all surfaces. now it's green eggs and chicken!.
  5. 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).
  6. Cover the marinating chicken and put in fridge for about an hour.
  7. While the chicken is doing its thing, place slices of Mozeralla on a plate, douse in the oils, and rub it in.
  8. cover the cheese and put in the fridge.
  9. when the time comes, heat the oven to 350°F.
  10. When your oven is ready, bake the chicken for about an hour.
  11. while the chicken is baking, mix all ingredients for the Guacamole to desired smoothness.
  12. Cover the guacamole and put in fridge.
  13. when chicken has about ten minutes to go, start a pan (we used an electric griddle) to about medium temperature.
  14. melt the butter and cook asparagus until tender. about fifteen minutes.
  15. 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).
  16. hopefully the chicken has reached an internal temp of 160° by the time the asparagus and kale are done..
  17. 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..
  18. Last but not least, give that plate a wide smile of asparagus and a second eye-mound of kale. voila! A masterpiece..

NY Strip Topped with Melted Maytag Bleu Cheese, Potato Croquette.. chicken, or skirt steak* to any pasta dish. Garlic pepper butter, red onions, red peppers, fresh herbs. With items like basil marinated shrimp and cardinal chicken, this is a place for the entire family to enjoy a nice evening out. If you are looking for a new happy hour location, Argyle Grill & Tavern also fits the bill. Served with choice of Sautéed Kale, Asparagus or Quinoa & French Fries, Steak Fries or Mashed potato..