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Great recipe for Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping. As the sub-creator of this (in my house it's a team effort) I will definitely say it was worth the effort! no one was disappointed. See great recipes for Spicy chicken, lentil, kale soup too!
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Alright, don’t linger, let’s task this garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping menu with 28 elements which are definitely easy to receive, and we have to process them at the very least through 18 tips. You should invest a while on this, so the resulting food could be perfect.
Composition of Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Give Garden chicken
- Need 6 for Boneless/Skinless Chicken Breast (frozen)
- Prepare 6 small portabella mushrooms
- Require 2 large organic celery stalks, chopped (save the leaves and tops)
- Require 1/4 - Red bell pepper, chopped
- Prepare 1/4 of Green bell pepper, chopped
- Need 1 large of Shallot, chopped fine
- Make ready 6 of Various sized Garlic Cloves (or to taste)
- Give 1 - lime, juiced
- Require 1 tbsp Balsamic Vinegerette
- Give 2 tbsp Olive oil
- Get 1 dash for Paprika, Cumin, Oregano, pepper, all to taste
- Prepare for Marinated Fresh Mozerella
- Give 1 tbsp of Garlic flavored bread dipping oil
- Make ready 1 tbsp for Rosemary Balsamic Vinegarette bread dipping oil
- Provide 1 packages Small ball of Fresh mozerella, sliced
- Prepare - Guacamole
- You need 2 for Avocados
- Need 1/2 of Lime, juiced
- Take 1 dash - Salt and pepper
- Prepare 1/4 tsp of garlic powder (or fresh minced, depending in taste)
- Prepare for Garlic Kale
- You need 1 bunch of Kale, washed and chopped/shredded into small pieces
- Take 1 large - garlic clove
- Take 2 tbsp - water
- Take for Butter Seared Asparagus
- Get 1 tbsp for (and this is where things fall apart) salted butter
- Give 1 bunch - Asparagus (for about six people)
Dress chicken and serve: Top with mozzarella cheese and avocado, tomato basil mixture. This is a wonderful alternitive to real mayonnaise. I have been put on a strict diet and this saves the day! Makes a great salad dressing(I add a little honey), spread for sandwiches, or dip.
Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping instructions:
- 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.
People often ask how I come up with my recipes. In the case of this mayonnaise, I literally looked up the ingredients of regular mayonnaise (oil, water, eggs, vinegar, salt, sugar. mozzarella cheese. COQ AU VIN A classic French dish made with boneless chicken thighs, red wine, bacon, pearl onions and fresh thyme. SEARED CHICKEN WITH TOMATO-CAPER TAPENADE A seared, boneless, skinless chicken breast served with a flavorful tapenade made of roasted tomatoes, capers, garlic, shallots, lemon and fresh herbs. CHICKEN AND DUMPLINGS Penne Pasta, Honey Glazed Chicken, Asparagus, Red and Yellow Peppers, Peas, Garlic and Onion in a Spicy Chipotle Parmesan Cream Sauce.
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