Olive Garden Venetian Apricot Chicken

Apricot Sauce:
    1 cup chicken stock (broth)
    1 cup apricot preserves
    Salt and pepper to taste

Tomato Mixture:
    1 lb. roma tomatoes, cut into 1" pieces
    12 basil leaves, cut into 1/2" pieces
    2 teaspoons garlic pepper
    Salt to taste

Garlic Herb Seasoning:
3 teaspoon garlic pepper
1 teaspoon Italian seasoning

    2 bunches asparagus (remove bottom inch of stems)
    1 lb. broccoli florets
    2 tablespoons extra-virgin olive oil
    8 boneless, skinless chicken breasts
    Chopped parsley to garnish

Combine Garlic Herb Seasoning ingredients in a small mixing bowl
and set aside. Blend chicken stock and apricot preserves in a sauce
pan. Add salt & pepper to taste. Bring to a boil and remove from
heat. Combine tomatoes, basil, garlic pepper and salt 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.

Grill chicken until internal temperature reaches 165F.

Coat a sauté pan with olive oil. Keeping ingredients separated in
pan, heat cooled asparagus, broccoli and tomato mixture and until
hot. Do not overcook.

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.