- 1 bunch asparagus [bottom inch / 2.5 cm of stems removed]
- 1/2 pound [227 g] broccoli florets
- 1 tablespoon [15 mL] extra-virgin olive oil
- 4 boneless, skinless chicken breasts
- Chopped parsley, to garnish
Garlic Herb Seasoning
- 3 teaspoons [15 mL] garlic pepper
- 1 teaspoon [5 mL] Italian seasoning
Apricot Sauce
- 1/2 cup [125 mL] chicken stock [broth]
- 1/2 cup [125 mL] apricot preserves
- Salt and pepper, to taste
Tomato Mixture
- 1/2 pound [227 g] Roma tomatoes, cut into 1-inch [2.5-cm] pieces
- 6 basil leaves, cut into 1/2-inch [1.3-cm] pieces
- 1 teaspoon [5 mL] garlic pepper
- Salt, to taste
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- Combine garlic herb seasoning ingredients in a small bowl and set aside.
- Blend apricot sauce chicken stock and apricot preserves in a saucepan.
- Salt and pepper to taste.
- Bring to a boil, remove from heat and reserve.
- Combine tomato and basil pieces, garlic pepper and salt of tomato mixture in a separate mixing bowl and set aside.
- Blanch asparagus and broccoli florets for 1 minute in a pot of salted boiling water.
- Transfer immediately to an ice bath to stop cooking.
- Coat saute pan with extra-virgin olive oil.
- Keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture until hot.
- Do not overcook.
- Grill chiken whites until internal temperature reaches 165°F [74°C].
- 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 whites with apricot sauce and garnish with chopped parsley.
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