Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare 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. For mine, I am going to make it a little bit tasty. This will be really delicious.
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 enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something which 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 begin with this particular recipe, we must prepare a few ingredients. 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.
The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Make ready Garden chicken
- Get 6 Boneless/Skinless Chicken Breast (frozen)
- Take 6 small portabella mushrooms
- Make ready 2 large organic celery stalks, chopped (save the leaves and tops)
- Get 1/4 Red bell pepper, chopped
- Make ready 1/4 Green bell pepper, chopped
- Get 1 large Shallot, chopped fine
- Prepare 6 Various sized Garlic Cloves (or to taste)
- Take 1 lime, juiced
- Get 1 tbsp Balsamic Vinegerette
- Prepare 2 tbsp Olive oil
- Make ready 1 dash Paprika, Cumin, Oregano, pepper, all to taste
- Take 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
- Prepare Guacamole
- Prepare 2 Avocados
- Take 1/2 Lime, juiced
- Get 1 dash Salt and pepper
- Prepare 1/4 tsp garlic powder (or fresh minced, depending in taste)
- Take Garlic Kale
- Prepare 1 bunch Kale, washed and chopped/shredded into small pieces
- Prepare 1 large garlic clove
- Prepare 2 tbsp water
- Get Butter Seared Asparagus
- Make ready 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! Place in broiler until top is golden brown. Then top the asparagus with the mozzarella cheese, dividing it evenly between the chicken cutlets.
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.
Now it's time to roll up the cutlets. South American garden chicken with cauliflower rice. This South American saucy chicken dish is perfect over cauliflower rice. With a spider or slotted spoon, remove asparagus from. Marinate the chicken and the kale (separate bags, please!) in the marinade sauce in the fridge.
So that’s going to wrap this 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 will 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
