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

Ricardo Thornton

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Recipe: at dinner Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping Delicious, fresh and tasty.

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. The chicken is topped with fresh basil leaves and a drizzle of balsamic vinegar.

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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

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

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

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 its 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..

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