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Recipe: Yummy Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping

Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping Boneless/Skinless Chicken Breast (frozen) • portabella mushrooms • organic celery stalks, chopped (save the leaves and tops) • Red bell pepper, chopped • Green bell pepper, chopped • Shallot, chopped fine • Various sized Garlic. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping Boneless/Skinless Chicken Breast (frozen) • portabella mushrooms • organic celery stalks, chopped (save the leaves and tops) • Red bell pepper, chopped • Green bell pepper, chopped • Shallot, chopped fine • Various sized Garlic. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping Boneless/Skinless Chicken Breast (frozen) • portabella mushrooms • organic celery stalks, chopped (save the leaves and tops) • Red bell pepper, chopped • Green bell pepper, chopped • Shallot, chopped fine • Various sized Garlic.

Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping Boneless, skinless chicken breasts stay juicy baked in balsamic vinegar, getting so much flavour from grape tomatoes, red onion slices and a touch of garlic. Mix avocado topping: Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Grill: Heat the grill to medium high heat. You can have Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping using 28 ingredients and 18 steps. Here is how you cook it.

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

  1. It's of Garden chicken.
  2. It's 6 of Boneless/Skinless Chicken Breast (frozen).
  3. Prepare 6 small of portabella mushrooms.
  4. Prepare 2 large of organic celery stalks, chopped (save the leaves and tops).
  5. Prepare 1/4 of Red bell pepper, chopped.
  6. It's 1/4 of Green bell pepper, chopped.
  7. Prepare 1 large of Shallot, chopped fine.
  8. It's 6 of Various sized Garlic Cloves (or to taste).
  9. It's 1 of lime, juiced.
  10. It's 1 tbsp of Balsamic Vinegerette.
  11. It's 2 tbsp of Olive oil.
  12. You need 1 dash of Paprika, Cumin, Oregano, pepper, all to taste.
  13. Prepare of Marinated Fresh Mozerella.
  14. You need 1 tbsp of Garlic flavored bread dipping oil.
  15. It's 1 tbsp of Rosemary Balsamic Vinegarette bread dipping oil.
  16. It's 1 packages of Small ball of Fresh mozerella, sliced.
  17. It's of Guacamole.
  18. It's 2 of Avocados.
  19. Prepare 1/2 of Lime, juiced.
  20. It's 1 dash of Salt and pepper.
  21. It's 1/4 tsp of garlic powder (or fresh minced, depending in taste).
  22. Prepare of Garlic Kale.
  23. Prepare 1 bunch of Kale, washed and chopped/shredded into small pieces.
  24. Prepare 1 large of garlic clove.
  25. It's 2 tbsp of water.
  26. It's of Butter Seared Asparagus.
  27. You need 1 tbsp of (and this is where things fall apart) salted butter.
  28. It's 1 bunch of Asparagus (for about six people).

Dress chicken and serve: Top with mozzarella cheese and avocado, tomato basil mixture. Romaine, Arugula, Kale, Dill, Parmesan, Breadcrumb, Yogurt Vinaigrette. Organic Butter Lettuce, Romaine Heart, Sesame Oil Vinaigrette, Minced Onion, Scallions, Minced Fresh Ginger, Kelp Noodles, Sesame Seeds, Crushed Red Peppers Flakes, Herb Mix, Cashew Nuts, Cherry Tomato, Seared Ahi Tuna, Lemon Wedges. (Gluten Free) mozzarella cheese. COQ AU VIN A classic French dish made with boneless chicken thighs, red wine, bacon, pearl onions and fresh thyme.

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

  1. Thinly spread the olive oil in a deep dish (a large baking dish sizeable enough to fit all pieces of chicken flat).
  2. Lay out the chicken as described above.
  3. 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..
  4. Spread the celery and vinegar paste over the chicken, evenly coating all surfaces. now it's green eggs and chicken!.
  5. 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).
  6. Cover the marinating chicken and put in fridge for about an hour.
  7. While the chicken is doing its thing, place slices of Mozeralla on a plate, douse in the oils, and rub it in.
  8. cover the cheese and put in the fridge.
  9. when the time comes, heat the oven to 350°F.
  10. When your oven is ready, bake the chicken for about an hour.
  11. while the chicken is baking, mix all ingredients for the Guacamole to desired smoothness.
  12. Cover the guacamole and put in fridge.
  13. when chicken has about ten minutes to go, start a pan (we used an electric griddle) to about medium temperature.
  14. melt the butter and cook asparagus until tender. about fifteen minutes.
  15. 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).
  16. hopefully the chicken has reached an internal temp of 160° by the time the asparagus and kale are done..
  17. 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..
  18. 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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