Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Marinated chicken breast halves are pan-fried and layered with tomato, basil and fresh mozzarella for an elegant and lovely meal. All Reviews for Balsamic Chicken and Fresh Mozzarella. I dredged the chicken in flour seasoned with minced garlic rosemary and oregano before sauting. A pretty common menu item in pubs in Australia is a chicken parmigiana.
Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. 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 it.
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)
- Get 6 small portabella mushrooms
- Get 2 large organic celery stalks, chopped (save the leaves and tops)
- Prepare 1/4 Red bell pepper, chopped
- Prepare 1/4 Green bell pepper, chopped
- Make ready 1 large Shallot, chopped fine
- Get 6 Various sized Garlic Cloves (or to taste)
- Get 1 lime, juiced
- Make ready 1 tbsp Balsamic Vinegerette
- Get 2 tbsp Olive oil
- Take 1 dash Paprika, Cumin, Oregano, pepper, all to taste
- Take Marinated Fresh Mozerella
- Get 1 tbsp Garlic flavored bread dipping oil
- Take 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
- Take 1 packages Small ball of Fresh mozerella, sliced
- Take Guacamole
- Take 2 Avocados
- Take 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
- Get 1 bunch Kale, washed and chopped/shredded into small pieces
- Prepare 1 large garlic clove
- Take 2 tbsp water
- Take Butter Seared Asparagus
- Take 1 tbsp (and this is where things fall apart) salted butter
- Prepare 1 bunch Asparagus (for about six people)
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. Top with sesame seeds, red pepper flakes, olive oil. Marinated baby mozzarella balls are all the rage these days.
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 with sesame seeds, red pepper flakes, olive oil. Marinated baby mozzarella balls are all the rage these days. You can pick up these little gems at supermarket delis at a premium price. In this recipe, purchased bocconcini or ciliegine mozzarella balls are marinated in olive oil, fresh herbs, lemon juice, and salt. Serve this Kale Garlic Butter Rice as a side dish - it's a great two-in one, being a carb plus greens.
So that is going to wrap this up for this exceptional 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 confident you will make this at home. There is gonna be 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. Thank you for reading. Go on get cooking!
