Ingredients
-
-
1/2
-
1/2
-
-
-
1/2
-
6
-
1
-
-
-
3
-
1
-
-
1
-
1/2
Directions
Venetian Apricot Chicken, This is from the Olive Garden, I had this for lunch and was so impressed I went on to the Olive Garden website, and there it was Delicious and low in fat and calories OG does not serve pasta with this, so it is a nice light meal, served with salad and bread sticks, of course , I went to OG as well and loved this dish Our server revealed that the secret to the sauce was orange marmalade I make a version with cutie oranges that is not as sweet and I chopped the pieces a little finer than purchased varieties So I think this addition will make another wonderful layer that that sauce! Just a little side note it didn’t spike my sugar levels!
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Steps
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1
Done
|
Combine Garlic Herb Seasoning Ingredients in a Small Mixing Bowl and Set Aside. |
|
2
Done
|
Blend Apricot Sauce Ingredients in a Sauce Pan. Add Salt & Pepper to Taste. Bring to a Boil and Remove from Heat. |
|
3
Done
|
Combine Tomato Mixture in a Separate Mixing Bowl and Set Aside. |
|
4
Done
|
Blanch Asparagus and Broccoli For 1 Minute in a Pot of Salted Boiling Water. Transfer Immediately to Ice Bath to Stop Cooking. |
|
5
Done
|
Coat Saut Pan With 1tbsp Olive Oil. While Keeping Ingredients Separated in Pan, Heat Cooled Asparagus, Broccoli and Tomato Mixture and Until Hot. Do not Overcook. |
|
6
Done
|
Grill Chicken Until Internal Temperature Reaches 165f. |
|
7
Done
|
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
Done
|
Top Chicken Breasts With Apricot Sauce and Garnish With Chopped Parsley. |
