Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way 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. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. 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 cook that.

The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:

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

Steps to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:

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.

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. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!