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

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