Recipe: Olive Garden Venetian Apricot Chicken

VENETIAN APRICOT CHICKEN

FOR THE APRICOT SAUCE:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste
FOR THE TOMATO MIXTURE:
1/2 lb roma tomatoes, cut into 1-inch pieces
6 basil leaves, cut into 1/2-inch pieces
1 tsp garlic pepper
Salt to taste
FOR THE GARLIC HERB SEASONING:
3 tsp garlic pepper
1 tsp Italian seasoning
1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1 Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish

Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.

Blend chicken stock and apricot preserves in a sauce pan. Add salt and pepper to taste. Bring to a boil and remove from heat.

Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.

Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.

Coat saute pan with 1Tbsp olive oil. Keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.

Grill chicken until internal temperature reaches 165 degrees F.

TO SERVE:
Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables. Top chicken breasts with apricot sauce and garnish with chopped parsley.

Serving: 4
Source: Olive Garden