Ingredients
1 pound boneless skinless chicken breasts, cut into large chunks3 garlic cloves, minced1 tablespoon olive oil1/2 cup apricot preserves1/4 cup barbecue sauce1/4 cup water2 tablespoons onion soup mixHot cooked rice
Preparation
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 small bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375° for 25-30 minutes or until chicken is no longer pink. Serve with rice.
