Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something which I have loved my entire life. They’re nice and they look wonderful.
Skinless, boneless chicken breasts are pounded thin, rolled around fresh spears of asparagus with mozzarella cheese, and baked for an easy spring dinner that's ready in less than an hour. Lemon Garlic Butter Herb Chicken With AsparagusThe Recipe Critic. Cheesy Asparagus Stuffed Chicken BreastsDiethood. mozzarella cheese, sweet paprika, salt, cayenne pepper Brown Rice Asparagus Chicken Recipes.
To begin with this recipe, we have to first prepare a few components. 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 can achieve it.
The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Prepare Garden chicken
- Prepare 6 Boneless/Skinless Chicken Breast (frozen)
- Make ready 6 small portabella mushrooms
- Get 2 large organic celery stalks, chopped (save the leaves and tops)
- Prepare 1/4 Red bell pepper, chopped
- Make ready 1/4 Green bell pepper, chopped
- Take 1 large Shallot, chopped fine
- Prepare 6 Various sized Garlic Cloves (or to taste)
- Get 1 lime, juiced
- Get 1 tbsp Balsamic Vinegerette
- Take 2 tbsp Olive oil
- Prepare 1 dash Paprika, Cumin, Oregano, pepper, all to taste
- Prepare Marinated Fresh Mozerella
- Get 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
- Take Guacamole
- Take 2 Avocados
- Make ready 1/2 Lime, juiced
- Get 1 dash Salt and pepper
- Make ready 1/4 tsp garlic powder (or fresh minced, depending in taste)
- Get Garlic Kale
- Take 1 bunch Kale, washed and chopped/shredded into small pieces
- Make ready 1 large garlic clove
- Take 2 tbsp water
- Take Butter Seared Asparagus
- Prepare 1 tbsp (and this is where things fall apart) salted butter
- Prepare 1 bunch Asparagus (for about six people)
I need to buy some asparagus and fresh mozzarella to make this for dinner soon! One-Pan Garlic Chicken & Asparagus Is a Dinner Dream. When you're ready to cook, all you have to do is melt some butter in a large skillet, add in minced garlic and dried herbs (basil, oregano, thyme, onion powder), and then sear your chicken on both sides in that warm garlic butter. Butter, garlic, lemon juice, and fresh thyme (or your herbs of preference) to seal the deal.
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.
Lastly, after finishing it the chicken off in the oven, add your asparagus spears and allow them to cook to your liking. Lemon Garlic Butter Chicken Thighs with Asparagus is a super easy 'throw-together' recipe. Garlic Butter Kale Rice is a great side that pairs rice with loads of kale - except you'd never know it! So tasty you'll be eating it straight out of the pot. If you're wondering is it OK to eat raw kale, the kale in this recipe is wilted into the rice.
So that’s going to wrap this up for this exceptional food garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
