Olive Garden's Venetian Apricot Chicken

Olive Garden's Venetian Apricot Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Olive Garden's Venetian Apricot Chicken calories by ingredient
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This is Olive Garden's Venetian Apricot Chicken Recipe. This is Olive Garden's Venetian Apricot Chicken Recipe.
Number of Servings: 4


    Apricot Sauce:
    1/2 cup chicken stock (broth)
    1/2 cup apricot preserves
    salt and pepper to taste

    Tomato Mixture:
    1/2 lb. roma tomatoes, cut into 1" pieces
    6 basil leaves, cut into 1/2" pieces
    1 tsp garlic pepper
    salt to taste

    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


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.

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