Olive Garden’s Venetian Apricot Chicken breast

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Introduction


Minutes to Prepare: 20

Minutes to Cook: 15

Number of Servings: 4

 

Ingredients


Apricot Sauce: 1/2 cup rooster stock (broth) 1/2 pot apricot preserves salt and even pepper to taste Tomato Mixture: 1/2 lb. roma tomatoes, cut into 1″ pieces 6 basil finds, cut into 1/2″ bits 1 tsp garlic cayenne pepper salt to taste Garlic oil Herb Seasoning: 3 tablespoon. garlic pepper 1 tablespoon. Italian Seasoning 1 group asparagus (remove bottom in of stems) 1/2 pounds. broccoli florets 1 Tbsp. extra-virgin olive oil 5 boneless, skinless chicken boobies Chopped parsley to schmuck

 

Directions


1 ) Combine Garlic Herb Flavoring ingredients in a tiny combining bowl and established apart. 2. Blend chicken breast share and apricot keeps inside a sauce baking pan. Add sodium

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