Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping - Skinless, boneless chicken breasts are pounded thin, rolled around fresh spears of asparagus with mozzarella cheese, and baked for an easy spring dinner that's ready in less than an hour. Place the avocado in a small bowl and mash it until creamy and smooth. Taco Chicken with Guacamole and Fresh SalsaFlavour and Savour.

How much do we love chicken? Let us count the ways. It’s such a versatile ingredient, whether you choose lean chicken breasts or cook up a casserole with chicken thighs.

Find everything you need in this at-a-glance section of the site – from easy casseroles to quick curries to a winner roast dinner. There’s something to suit every day of the week. Check out our best Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping recipes below.

Olive Garden's new entree, Chicken & Shrimp Carbonara, was inspired by the chef's recent trip to Rome. Olive Garden's Carbonara combines chicken and shrimp with bucatini pasta in a pancetta and parmesan cream Melt butter in a large saucepan over medium heat. Marinate the chicken and the kale (separate bags, please!) in the marinade sauce in the fridge. You can cook Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping using 28 ingredients and 18 steps.

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

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

Second, these kale and chicken bowls are making my life right now! I love having new ways to How long will the marinaded Kale keep fresh in the fridge? People spied this Garlic Butter Rice with Kale on the side of a Baked Chicken Breast that I shared Marinating the kale truly makes all the difference when using raw kale. Try this Kale recipe with: Juicy Baked Chicken Breast, Crispy Pan Fried Fish, Honey Garlic Chicken.

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..

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Quick and Easy Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping Recipe - South American garden chicken with cauliflower rice. This South American saucy chicken dish is perfect over cauliflower rice. An easy & delicious chicken breast recipe, stuffed with mozzarella and wrapped in Parma ham. Heat the oil in a pan and sear the chicken and ham parcels on both sides until golden. For top tips on protecting you and your family when preparing raw meat and poultry.

I believe you can make great and tasty Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!