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

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

Short Tips:

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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