Ingredients

Apricot Sauce:
1/2 cup Chicken stock (broth)
1/2 cup Apricot preserves
Salt and pepper to taste
Tomato Mixture:
1/2 lb. Roma tomatoes, cut into 1" pieces
6 Basil leaves, cut into 1/2" pieces
1 tsp. Garlic pepper
Salt to taste
Garlic Herb Seasoning:
3 tsp. Garlic pepper
1 tsp. Italian seasoning
1 bunch Asparagus (remove bottom inch of stems)
1/2 lb. Broccoli florets
1 tbsp. Extra-virgin olive oil
4 Boneless, skinless chicken breasts
Chopped parsley to garnish

Description

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