“Delicious take on an Olive Garden dish. (Actual recipe?) If you like a bit more apricot topping, double the preserves and chicken stock. I made only two chicken breasts and had the perfect amount of topping.”

Ingredients
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless
1/2 cup chicken stock or broth
1/2 cup apricot preserves
Salt and pepper to taste
Chopped parsley for garnish

1. For sauce, in a sauce pan over medium-high heat, add chicken stock and apricot preserves. Add salt and pepper to taste. Bring just to a boil and remove from heat; set aside.

2. Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning once. Remove from grill and place on a large serving platter or individual serving plates.

3. Top chicken breasts with Apricot Sauce and garnish with chopped parsley.

Add to favorites

This entry was posted on Saturday, February 14th, 2009 at 11:16 pm and is filed under Poultry, Quick and Easy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.