Easiest Way to Make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping Ultimate

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Before you jump to Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the experts, to clean up the environment we are all going to have to make some improvements. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. The cooking area is a good place to begin saving energy by going more green.

Begin with replacing the light bulbs. Of course you shouldn't confine this to just the cooking area. The typical light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more initially, these kinds of bulbs last as long as ten of the conventional type as well as using a lot less energy. One of the extras is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will probably end up at a landfill site. Coupled with different light bulbs, you should learn to leave the lights off whenever they are not needed. The kitchen lights specifically will often be left on the whole day, just because the family tends to spend a lot of time there. And it's not confined to the kitchen, it goes on in other parts of the house at the same time. Try keeping the lights off until you absolutely need them, and see just how much electricity you can save.

The kitchen by itself offers you many small ways by which energy and money can be saved. It is pretty uncomplicated to live green, of course. Largely, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let's go back to garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping recipe. 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 that.

The ingredients needed to prepare Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:

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

Steps to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:

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..

After enjoying the chicken piccata at Olive garden, I decided to recreate the restaurant version. Marinate the chicken and the kale (separate bags, please!) in the marinade sauce in the fridge. In terms of timing, your best bet is to let the kale go SERVING: To serve, fill bowls with quinoa, kale, chicken, avocado, and sun dried tomato sauce. Top with sesame seeds, red pepper flakes, olive oil. Squeeze the garlic cloves into the cream and mix again.

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