Venetian Apricot Chicken

Recipe by KelBel
READY IN: 35mins


  • Apricot Sauce
  • 12
    cup chicken stock
  • 12
    cup apricot preserves
  • salt and pepper
  • Tomato Mixture
  • 12
    lb roma tomato, cut into 1 pieces
  • 6
    basil leaves, cut into 1/2 pieces
  • 1
    teaspoon garlic pepper seasoning
  • Garlic Herb Seasoning
  • 3
    teaspoons garlic pepper seasoning
  • 1
    teaspoon italian seasoning
  • Chicken and Vegetables
  • 1
    bunch asparagus (remove bottom inch of stems)
  • 4
    chicken breasts, boneless, skinless
  • chopped parsley (to garnish)


  • Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
  • Blend apricot sauce ingredients in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
  • Combine tomato mixture in a separate mixing bowl 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 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.
  • Grill chicken until internal temperature reaches 165°F.
  • 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.
  • Top chicken breasts with apricot sauce and garnish with chopped parsley.