Venetian Apricot Chicken Recipe
Yields: 4 servings
Prep time: 20 min
Cook time: 30 min
Garlic Herb Seasoning (see recipe below)
Apricot Sauce (see recipe below)
Tomato Mixture (see recipe below)
asparagus (remove bottom inch of stems)
extra-virgin olive oil
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless*
Chopped parsley for garnish
* The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Prepare Garlic Herb Seasoning,
Apricot Sauce, and Tomato Mixture; set aside until ready to use.
Blanch asparagus and broccoli
for 1 minutes in a large pot of boiling salted water. Transfer immediately to an
ice bath to stop the cooking process; set aside.
Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill. Cover barbecue with lid, open any vents,
and cook 20 to 30 minutes or until a
meat thermometer registers an
internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning
once. Remove from grill and place on a large serving platter or individual serving plates.
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In a large sauté pan or frying
pan over medium-high heat, add olive oil. Add cooled asparagus, cooled broccoli,
and tomato mixture (keeping ingredients separated in the pan). Heat until
mixture is hot (do not overcook, just heat). Remove from heat.
To serve, place asparagus and broccoli on platter or serving plates next to the grilled chicken. Sprinkle
Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of the asparagus
and broccoli. Top chicken breasts with Apricot Sauce and garnish with chopped parsley.
Makes 4 servings.
Wine recommendation: Light and fruity white wine, such as pinot gris or pinot blanc or an Oregon pinot noir.
Garlic Herb Seasoning:
3 teaspoons garlic pepper
1 teaspoon Italian seasoning
In a small mixing bowl, combine garlic pepper and Italian seasoning; set aside.
1/2 cup chicken stock or broth
1/2 cup apricot preserves
Salt and pepper to taste
In a sauce pan over medium-high heat, add chicken stock and apricot preserves. Add salt and pepper to taste. Bring just to a boil
and remove from heat; set aside.
1/2 pound Roma
tomatoes, cut into 1-inch pieces
basil leaves, cut into 1/2-inch pieces
1 teaspoon garlic pepper
Salt to taste.
In a large bowl, combine tomatoes, basil, garlic, pepper, and salt; set aside.