olive gardens apricot venetian chicken
did you know olive garden shares their recipes?
1/2 cup chicken broth (i used low sodium)
1/2 cup apricot preserves
salt and pepper to taste
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 with stems removed
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 broth 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 1 tbsp olive oil. while keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture until hot. do not overcook.
grill chicken until internal temperature reaches 165 degrees.
place grilled chicken on a plate next to hot broccoli and asparagus. sprinkle garlic herb seasoning on broccoli. pour tomato mixture on top of vegetables. top chicken with apricot sauce and garnish with parsley.
nutritional facts according to olive gardens website
reduce the sodium by using low sodium broth and going easy on "salt to taste"