10 Ways to Prepare Yummy Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping

Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping. Great recipe for Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping. Marinated chicken breast halves are pan-fried and layered with tomato, basil and fresh mozzarella for an elegant and lovely meal. All Reviews for Balsamic Chicken and Fresh Mozzarella.

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. Penne Pasta, Honey Glazed Chicken, Asparagus, Red and Yellow Peppers, Peas, Garlic and Onion in a Spicy Chipotle Parmesan Cream Sauce. 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.

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

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

I made only a few changes, I used Mrs Dash seasoning on the chicken and added two tablespoons of butter to the finished asparagus and chicken. I highly recommend this simple and elegant dish. With items like basil marinated shrimp and cardinal chicken, this is a place for the entire family to enjoy a nice evening out. If you are looking for a new happy hour location, Argyle Grill & Tavern also fits the bill.

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

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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