My Daily Recipes

Hey everyone, it’s Brad, 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 am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping. The chicken is topped with fresh basil leaves and a drizzle of balsamic vinegar. Start marinating in the morning and finish cooking when you get home. Chicken Oscar Pan seared chicken breast topped with lump crab meat, asparagus tips and finished with a Lemon Beurre Blanc Athenian French cut chicken breast marinated and char grilled topped with a Feta Tomato Sauce, Paired with spinach and orzo Champagne French cut chicken breast stuffed with spinach, mushroom, prosciutto and Boursin cheese, Asian Shrimp Salad fresh shrimp sautéed in rich peanut sauce set atop a mix of hearty warm soba noodles, slaw, spring greens, fresh basil, cilantro, green onions & red peppers tossed in chili lime vinaigrette & white miso dressing, finished with toasted sesame seeds, chopped peanuts & crispy wonton strips This pasta recipe is simply wonderful.

Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something that I’ve loved my entire life.

To begin with this particular recipe, we must 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 it.

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

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

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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.

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So that is 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 am sure 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 family, colleague and friends. Thanks again for reading. Go on get cooking!