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Alright, don’t linger, let’s approach this garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping menu with 28 substances which are absolutely easy to find, and we have to process them at the very least through 18 measures. You should expend a while on this, so the resulting food could be perfect.

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

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

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

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.

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