Olive Garden Venetian Apricot Chicken Recipes

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VENETIAN APRICOT CHICKEN



Venetian Apricot Chicken image

This is from the Olive Garden, I had this for lunch and was so impressed I went on to the Olive Garden website, and there it was. Delicious and low in fat and calories. OG does not serve pasta with this, so it is a nice light meal, served with salad and bread sticks, of course.

Provided by KelBel

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup chicken stock
1/2 cup apricot preserves
salt and pepper
1/2 lb roma tomato, cut into 1 pieces
6 basil leaves, cut into 1/2 pieces
1 teaspoon garlic pepper seasoning
salt
3 teaspoons garlic pepper seasoning
1 teaspoon italian seasoning
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)

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.

Nutrition Facts : Calories 440.2, Fat 17.8, SaturatedFat 4.5, Cholesterol 93.7, Sodium 185.4, Carbohydrate 37, Fiber 3.3, Sugar 20.9, Protein 36.5

OLIVE GARDEN SMOKED MOZZARELLA FONDUTA



Olive Garden Smoked Mozzarella Fonduta image

Make and share this Olive Garden Smoked Mozzarella Fonduta recipe from Food.com.

Provided by CookingLaura

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 loaf Italian bread, sliced into 1/4 inch slices
1 cup sour cream
1 teaspoon thyme
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
3 cups mozzarella cheese or 3 cups smoked mozzarella cheese, shredded
3 cups smoked provolone cheese (one smoked, one not) or 3 cups provolone cheese, shredded (one smoked, one not)
3 tablespoons grated parmesan cheese
3 tablespoons grated pecorino romano cheese
8 teaspoons tomatoes, diced
chopped fresh parsley

Steps:

  • Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
  • Preheat oven to 450 degrees F.
  • Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.
  • If serving family-style , spray an 8" x 10" casserole dish with pan spray, then use a spatula to transfer the mixture. For individual servings, spray eight individual heat-resistant serving bowls, such as soufflé cups, with pan spray and fill each with ½ cup of mixture. Place individual bowls on a baking sheet.
  • Using a large spoon, spread cheese mixture to create an even surface.
  • Place casserole dish or baking sheet with individual bowls on center rack in oven.
  • After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.
  • Remove bread and fonduta from oven.
  • Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls.
  • Arrange bread slices around bowl(s) and serve immediately.

Nutrition Facts : Calories 466, Fat 30.1, SaturatedFat 17.9, Cholesterol 83.9, Sodium 967.9, Carbohydrate 21.9, Fiber 1.1, Sugar 2.2, Protein 26.6

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