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.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Remove from grill and place on a large serving platter or individual serving plates.
In a large saute 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. A dd 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
6 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.