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The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Use Garden chicken
- Get 6 Boneless/Skinless Chicken Breast (frozen)
- Use 6 small portabella mushrooms
- Take 2 large organic celery stalks, chopped (save the leaves and tops)
- Provide 1/4 Red bell pepper, chopped
- Provide 1/4 Green bell pepper, chopped
- Get 1 large Shallot, chopped fine
- Prepare 6 Various sized Garlic Cloves (or to taste)
- Get 1 lime, juiced
- Take 1 tbsp Balsamic Vinegerette
- Prepare 2 tbsp Olive oil
- Provide 1 dash Paprika, Cumin, Oregano, pepper, all to taste
- Get Marinated Fresh Mozerella
- Use 1 tbsp Garlic flavored bread dipping oil
- You need 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
- Take 1 packages Small ball of Fresh mozerella, sliced
- Use Guacamole
- Prepare 2 Avocados
- Provide 1/2 Lime, juiced
- Get 1 dash Salt and pepper
- Use 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
- You need 1 large garlic clove
- Get 2 tbsp water
- Get Butter Seared Asparagus
- You need 1 tbsp (and this is where things fall apart) salted butter
- Get 1 bunch Asparagus (for about six people)
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.
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