Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Monday, November 2, 2009

Venetian Apricot Chicken

I went to Olive Garden last week with my mom and got a little adventurous. Normally I get the Chicken Scampi or the portebello filled ravioli, this time I opted for the Venetian Apricot Chicken. It sounded weird, but ended up being one of the most delicious things I've ever eaten. Luckily for me OG has the recipe on their website!

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
1Tbsp 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 & 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 sauté pan with 1Tbsp olive oil. While 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°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.