Venetianapricotchicken Recipes

VENETIAN APRICOT CHICKEN

Steps:

• 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 sauté 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°F.
• 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.

VENETIAN CHICKEN (CROCK POT)

Steps:

• In a large bowl combine paprika, flour, salt, basil, pepper.
• Coat chicken pieces with mixture and set aside.
• Rinse mushrooms and break into small pieces (remove and discard thick stems).
• Place mushrooms, sun-dried tomatoes and onion in a crock pot.
• Place chicken pieces on top.
• In a bowl, combine wine, if using, and tomato sauce and lemon peel.
• Pour over chicken.
• Cover.
• Cook LOW 5-6 hours or til chicken is tender.
• Serving suggestions:.
• Serve over cooked pasta, top with grated parmesan cheese and parsley.