Venetian Apricot Chicken - cooking recipe

Ingredients

Apricot Sauce
1/2 cup chicken stock
1/2 cup apricot preserves
salt and pepper
Tomato Mixture
1/2 lb roma tomato, cut into 1 pieces
6 basil leaves, cut into 1/2 pieces
1 teaspoon garlic pepper seasoning
salt
Garlic Herb Seasoning
3 teaspoons garlic pepper seasoning
1 teaspoon italian seasoning
Chicken and Vegetables
1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli floret
1 tablespoon extra virgin olive oil
4 chicken breasts, boneless, skinless
chopped parsley (to garnish)

Preparation

Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
Blend apricot sauce ingredients in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
Combine tomato mixture 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.
Coat saute pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
Grill chicken until internal temperature reaches 165\u00b0F.
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.