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Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you quickly, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping dishes you make.

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

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

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

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

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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