Olive Garden's Venetian Apricot Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Apricot Sauce:1/2 cup chicken stock (broth)1/2 cup apricot preservessalt and pepper to tasteTomato Mixture:1/2 lb. roma tomatoes, cut into 1" pieces6 basil leaves, cut into 1/2" pieces1 tsp garlic peppersalt to tasteGarlic Herb Seasoning:3 tsp. garlic pepper1 tsp. Italian Seasoning1 bunch asparagus (remove bottom inch of stems)1/2 lb. broccoli florets1 Tbsp. extra-virgin olive oil4 boneless, skinless chicken breastsChopped parsley to garnish
1. Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
2. Blend chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
3. Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
4. Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
5. Coat saute pan with 1 Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture until hot. Do not overcook.
6. Grill chicken until internal temperature reaches 165 F.
7. 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.
8. Top chicken breasts with apricot sauce and garnish with chopped parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user JSGILES.
2. Blend chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
3. Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
4. Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
5. Coat saute pan with 1 Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture until hot. Do not overcook.
6. Grill chicken until internal temperature reaches 165 F.
7. 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.
8. Top chicken breasts with apricot sauce and garnish with chopped parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user JSGILES.
Nutritional Info Amount Per Serving
- Calories: 450.0
- Total Fat: 7.5 g
- Cholesterol: 137.2 mg
- Sodium: 375.1 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 6.0 g
- Protein: 62.0 g
Member Reviews