Olive Garden's Venetian Apricot Chicken
February 17, 2019
"Venetian Apricot Chicken was inspired by the Veneto region of Italy. It's a really flavorful dish with just a touch of sweetness featuring grilled chicken breasts served with an apricot citrus sauce. You can serve it with a bit of cooked pasta for a more bountiful meal (though it's sufficient enough to stand alone as a main dish). It was a seasonal favorite on Olive Garden's restaurant menus in the early 2000s, but it's (sadly) no longer offered. That's why it's so important to make these classic favorites available for those who still want to enjoy them, over and over again. (Wine Recommendation: light and fruity white wine such as pinot gris, pinot blanc or pinot noir.)"
- FOR APRICOT SAUCE
- FOR TOMATO MIXTURE
- FOR GARLIC HERB SEASONING
- Serving Size: 1 (388.8 g)
- Calories 403.3
- Total Fat - 10.4 g
- Saturated Fat - 2.4 g
- Cholesterol - 145.5 mg
- Sodium - 774.3 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 4.3 g
- Sugars - 14.2 g
- Protein - 56.9 g
- Calcium - 93.3 mg
- Iron - 3.8 mg
- Vitamin C - 63.8 mg
- Thiamin - 0.2 mg
Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
Blend chicken stock and apricot preserves in a sauce pan over medium heat. Add salt and pepper, bring sauce to a boil, and then remove from heat.
In a separate mixing bowl, combine the tomatoes, basil, garlic pepper and salt, 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 a sauté pan or small skillet with 1 Tbsp olive oil. While keeping ingredients separated in the sauté pan, heat cooled asparagus, broccoli and tomato mixture until hot. Do not overcook.
Grill chicken until internal temperature reaches 165°F or about 20 to 25 minutes total.
Place grilled chicken on a platter next to hot broccoli and asparagus, then top each chicken breast with apricot sauce and garnish with chopped parsley. Then sprinkle Garlic Herb Seasoning over the broccoli, then pour the tomato mixture on top of vegetables. Serve immediately.
Tips & Variations
- NOTE: If you don't have commercially prepared Garlic Pepper on hand, you can make your own by mixing together about 1/2 Tablespoon garlic powder, 1/2 Tablespoon black pepper, 1 pinch paprika, 1 pinch ground cumin and 1 pinch brown sugar.