Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how 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 am going to make it a little 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 well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something that I have loved my entire life. They’re nice and they look fantastic.
Skinless, boneless chicken breasts are pounded thin, rolled around fresh spears of asparagus with mozzarella Reviews for: Photos of Asparagus and Mozzarella Stuffed Chicken Breasts. So I used cream of chicken soup pour over chicken roll. Marinated chicken breast halves are pan-fried and layered with tomato, basil and fresh mozzarella for an elegant and lovely meal.
To get started with this recipe, we have to first prepare a few components. 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 can achieve that.
The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Make ready Garden chicken
- Take 6 Boneless/Skinless Chicken Breast (frozen)
- Take 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
- Make ready 1 large Shallot, chopped fine
- Take 6 Various sized Garlic Cloves (or to taste)
- Make ready 1 lime, juiced
- Prepare 1 tbsp Balsamic Vinegerette
- Make ready 2 tbsp Olive oil
- Make ready 1 dash Paprika, Cumin, Oregano, pepper, all to taste
- Take Marinated Fresh Mozerella
- Prepare 1 tbsp Garlic flavored bread dipping oil
- Prepare 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
- Prepare 1 packages Small ball of Fresh mozerella, sliced
- Prepare Guacamole
- Prepare 2 Avocados
- Prepare 1/2 Lime, juiced
- Make ready 1 dash Salt and pepper
- Take 1/4 tsp garlic powder (or fresh minced, depending in taste)
- Get Garlic Kale
- Get 1 bunch Kale, washed and chopped/shredded into small pieces
- Take 1 large garlic clove
- Take 2 tbsp water
- Prepare Butter Seared Asparagus
- Get 1 tbsp (and this is where things fall apart) salted butter
- Prepare 1 bunch Asparagus (for about six people)
Lemon Garlic Butter Shrimp with Asparagus - So much flavor and so easy to throw together, this shrimp recipe is a winner! Add the prosciutto, mozzarella, and basil, and toss to combine. Then top the asparagus with the mozzarella cheese, dividing it evenly between the chicken cutlets. Now it's time to roll up the cutlets.
Steps 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.
South American garden chicken with cauliflower rice. This South American saucy chicken dish is perfect over cauliflower rice. Usually made with potatoes, peas and carrots, I've traded these classic ingredients for less starchy low-carb counterparts while maintaining the authentic flavor. People spied this Garlic Butter Rice with Kale on the side of a Baked Chicken Breast that I shared a couple of months ago. Serve this Kale Garlic Butter Rice as a side dish - it's a great two-in one, being a carb plus greens.
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. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
