Olive Garden’s Venetian Apricot Chicken breast

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.



Minutes to Prepare: 20

Minutes to Cook: 15

Number of Servings: 4



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



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

READ  Cara Membuat #27. Lotek

Leave a Reply