- Cut breast pieces into large chunks; mince the garlic cloves.
- 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°F for 25-30 minutes or until chicken juices run clear.
- Serve with rice.