Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Venetian Apricot Chicken Recipe
    Lost? Site Map

    Venetian Apricot Chicken

    Venetian Apricot Chicken. Photo by Cooks4_6

    1/3 Photos of Venetian Apricot Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    KelBel's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Apricot Sauce

    • 1/2 cup chicken stock
    • 1/2 cup apricot preserves
    • salt and pepper

    Tomato Mixture

    Garlic Herb Seasoning

    • 3 teaspoons garlic pepper seasoning
    • 1 teaspoon italian seasoning

    Chicken and Vegetables

    Directions:

    1. 1
      Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
    2. 2
      Blend apricot sauce ingredients in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
    3. 3
      Combine tomato mixture in a separate mixing bowl and set aside.
    4. 4
      Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
    5. 5
      Coat sauté 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. 6
      Grill chicken until internal temperature reaches 165°F.
    7. 7
      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. 8
      Top chicken breasts with apricot sauce and garnish with chopped parsley.

    Ratings & Reviews:

    • on April 03, 2013

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2013

      45

      This is a quick and easy and low cal meal, with a tasty little sauce. I really enjoyed the chicken and tomatoes components, but found the broccoli and asparagus to be a bit bland. This sauce would also taste excellent over grilled salmon.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2009

      55

      This was a perfect dinner, no rice needed. Please correct the ingredients listing to state that the roma tomatoes should be cut in 1-inch pieces. As you can see by my photos, I interpreted the directions to keep the asparagus and broccoli separate, but the Olive Garden shows the broccoli florets atop the asparagus with the tomato mixture on top of that. My photos demonstrate how important the parsley garnish is, and look rather artistic (IMHO). With the veggies separate, the broccoli was spicy with the garlic pepper/Italian seasoning topping, the asparagus and tomatoes were savory, and the chicken was slightly sweet. I used no-sugar apricot preserves, which worked great. The apricot sauce and the garlic pepper/Italian seasoning mixture are ridiculously easy, and can be applied to countless dishes. It was challenging to heat the asparagus, broccoli and tomatoes in the same large pan and keep them separate. I had to turn off the heat to prevent the broccoli from overcooking, and the asparagus was possibly too crisp as a result; all my veggies cooled down by the time I finished my photos. I would rather reheat each of the three components in separate pans for greater control (I don't mind washing dishes.) I will make this dinner regularly, we love these ingredients. Thanks for posting, KelBel. Made for the Cookathon for KelBel in memory of her beloved DH Eric.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Venetian Apricot Chicken

    Serving Size: 1 (455 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 440.2
     
    Calories from Fat 160
    36%
    Total Fat 17.8 g
    27%
    Saturated Fat 4.5 g
    22%
    Cholesterol 93.7 mg
    31%
    Sodium 185.4 mg
    7%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 3.2 g
    13%
    Sugars 20.9 g
    83%
    Protein 36.4 g
    72%

    The following items or measurements are not included:

    garlic pepper seasoning

    garlic pepper seasoning

    italian seasoning

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites