World Famous Recipes

Venetian Apricot Chicken

Garlic Herb Seasoning (see recipe below)
Apricot Sauce (see recipe below)
Tomato Mixture (see recipe below)
1 bunch asparagus (remove bottom inch of stems)
1/2 pound Broccoli florets
1 tablespoon 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.

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.

Apricot Sauce:
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.

Tomato Mixture:
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.