- 1 pound boneless, skinless chicken breasts, cut into large chunks
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 cup apricot preserves
- 1/4 cup barbecue sauce
- 1/4 cup water
- 2 tablespoons onion soup mix
- Hot cooked rice
- In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish.
- In a bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375 degrees F for 25-30 minutes or until chicken juices run clear. Serve with rice.