oceanloverOH
10-06-2013, 02:27 PM
One of my favorite dishes at Olive Garden is their Venetian Apricot Chicken. Been trying to duplicate the yummy apricot glaze they use; I think I almost have it.....well, it's close anyway. For dinner tonight:
Apricot/Citrus Grilled Chicken Breasts
Flavorful chicken grilled on a two-sided George Foreman grill
Prep Time: 15 minutes (plus 3-6 hours marinate time)
Cook Time: 6 minutes
Total Time: 21 minutes hands-on time
•1 12-oz. jar sugarfree apricot preserves
•½ cup orange juice
•¼ cup lemon juice
•½ tsp salt
•½ tsp ground black pepper
•2½ tsp minced garlic
•4 Tbsp EVOO
•1 lb thinly cut boneless, skinless chicken breasts (about 4 thin breasts)
•2 tsp cornstarch (if needed)
•2 tsp cold water (if needed)
In a medium bowl, combine preserves with juices, salt, pepper, garlic and oil, whisking till smooth. Makes 2 cups of marinade. Pour 1 cup marinade in airtight bowl and refrigerate to make sauce later. Pour the other cup of marinade in a gallon-size ziplock baggie and add chicken. Seal bag, and turn several times to coat chicken. Marinate in refrigerator for at least 3 hours, turning often.
Preheat GFG.
Remove chicken from fridge and discard baggie and used marinade. Grill chicken on GFG for about 10 minutes or until thoroughly cooked.
While chicken is cooking, pour reserved marinade in a small saucepan and boil for 3-4 minutes until reduced. If needed, mix cornstarch and water and mix well into sauce. Serve sauce on the side.
Makes about 4 servings.
Apricot/Citrus Grilled Chicken Breasts
Flavorful chicken grilled on a two-sided George Foreman grill
Prep Time: 15 minutes (plus 3-6 hours marinate time)
Cook Time: 6 minutes
Total Time: 21 minutes hands-on time
•1 12-oz. jar sugarfree apricot preserves
•½ cup orange juice
•¼ cup lemon juice
•½ tsp salt
•½ tsp ground black pepper
•2½ tsp minced garlic
•4 Tbsp EVOO
•1 lb thinly cut boneless, skinless chicken breasts (about 4 thin breasts)
•2 tsp cornstarch (if needed)
•2 tsp cold water (if needed)
In a medium bowl, combine preserves with juices, salt, pepper, garlic and oil, whisking till smooth. Makes 2 cups of marinade. Pour 1 cup marinade in airtight bowl and refrigerate to make sauce later. Pour the other cup of marinade in a gallon-size ziplock baggie and add chicken. Seal bag, and turn several times to coat chicken. Marinate in refrigerator for at least 3 hours, turning often.
Preheat GFG.
Remove chicken from fridge and discard baggie and used marinade. Grill chicken on GFG for about 10 minutes or until thoroughly cooked.
While chicken is cooking, pour reserved marinade in a small saucepan and boil for 3-4 minutes until reduced. If needed, mix cornstarch and water and mix well into sauce. Serve sauce on the side.
Makes about 4 servings.