Olive Garden Venetian Apricot Chicken

This recipe was inspired by a tour through the northern Veneto and southern Campagna regions of Italy.

Servings: 4

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

Tomato Mixture:
1/2 pound Roma tomatoes, cut into 1-inch pieces
6 basil leaves, cut into 1/2-inch pieces
1 teaspoon garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 teaspoons garlic pepper
1 teaspoon Italian seasoning
1 bunch asparagus (remove bottom inch of stems)
1/2 pound broccoli florets
1 tablespoon 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 1 tablespoon olive oil. 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 F.

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.