Olive Garden Venetian Apricot Chicken is delicious grilled chicken with asparagus, broccoli, tomatoes, basil, and apricot sauce. It's no longer on the menu and you can make it with this copycat recipe.
Combine garlic herb seasoning ingredients in a small bowl and set aside.
Blend chicken stock and apricot preserves in a saucepan. Add salt and pepper to taste.
Bring to a boil and remove from heat.
Combine tomatoes, basil, garlic pepper, and salt in a separate bowl.
Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to an ice bath to stop cooking.
Heat olive oil in a saute pan. Keeping ingredients separated in the pan, add cooled asparagus, broccoli, and tomato mixture. Cook until just hot. Do not overcook.
Grill chicken until internal temperature reaches 165 degrees F.
Place grilled chicken on a platter next to 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.