Restaurant Recipes

Olive Garden Venetian Apricot Chicken

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

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Yield: 4 servings


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

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

  1. Combine ingredients in a small mixing bowl and set aside.

Apricot Sauce

  1. Blend chicken stock and apricot preserves in a sauce pan. Add salt and pepper to taste. Bring to a boil and remove from heat.

Tomato Mixture

  1. Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
  2. Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water.
  3. Transfer immediately to ice bath to stop cooking.
  4. Coat sauté pan with 1 tablespoon olive oil. Keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture until hot. Do not overcook.
  5. Grill chicken until internal temperature reaches 165 degrees F.
  6. 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.
  7. Top chicken breasts with apricot sauce and garnish with chopped parsley.

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