16 The best Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping delicious & tasty!

Every person likes the suggestion of sitting down to a scrumptious home-cooked dish, yet with today's hectic schedules, it can be harder than ever to find the time to place one with each other. The good news is, assistance is out there, the Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping recipe and guidance in this post will help you created healthy meals for your family members in a surprisingly, short time.

And super simple 🙂 Juicy chicken that's marinated in a balsamic and garlic marinade, topped with fresh cherry tomatoes, fresh mozzarella cheese This looks amazing! I love chicken with Balsamic its just the best! I need to buy some asparagus and fresh mozzarella to make this for dinner soon!

You need to prepare Garden chicken.
You need to prepare Boneless/Skinless Chicken Breast (frozen).
You need to prepare portabella mushrooms.
Provide organic celery stalks, chopped (save the leaves and tops).
You need to prepare Red bell pepper, chopped.
Use Green bell pepper, chopped.
Use Shallot, chopped fine.
Use Various sized Garlic Cloves (or to taste).
Prepare lime, juiced.
You need to prepare Balsamic Vinegerette.
You need to prepare Olive oil.
Provide Paprika, Cumin, Oregano, pepper, all to taste.
Provide Marinated Fresh Mozerella.
You need Garlic flavored bread dipping oil.
Provide Rosemary Balsamic Vinegarette bread dipping oil.
Provide Small ball of Fresh mozerella, sliced.
Prepare Guacamole.
Prepare Avocados.
You need to prepare Lime, juiced.
You need Salt and pepper.
Prepare garlic powder (or fresh minced, depending in taste).
You need Garlic Kale.
You need to prepare Kale, washed and chopped/shredded into small pieces.
Prepare garlic clove.
You need to prepare water.
Prepare Butter Seared Asparagus.
Provide (and this is where things fall apart) salted butter.
You need Asparagus (for about six people).

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to take it to the next level. To get the foremost juice out of citrus, roll it on a chopping board before slicing in.

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..

Top with sesame seeds, red pepper flakes, olive oil. People spied this Garlic Butter Rice with Kale on the side of a Baked Chicken Breast that I shared a couple of months ago. Serve this Kale Garlic Butter Rice as a side dish - it's a great two-in one, being a carb plus greens. And it's an excellent way to dramatically boost the amount of nutrition you. Then top the asparagus with the mozzarella cheese, dividing it evenly between the chicken cutlets.

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