preheat oven to 180°c

cut the chicken breasts into small - medium chunks not too big not too small.

heat stove to medium heat

brown the onions in 2 tablespoon of olive oil.

add the chicken chunks to the golden brown onions , along with your seasoning of choice and a pinch of salt. Please keep in mind the soup is already fairly salty so use salt sparingly

while the chicken is simmering, mix the packet soup in a small bowl with the water

in a separate bowl mix the apricot jam and mayonaise , making sure to mix the apricot jam as smooth as possible. Add the soup mixture

check to see if the chicken is light brown and cooked through. Add the sauce mixture to the chicken and stir. leave for 5 minutes on medium - low heat

remove from pot into an oven dish or pyrex, pop it in the oven for 30 - 45 minutes checking regularly

boil water in a pot with a tsp of salt , bring to boil , add the rice , rice is done when you get a soft fluffy texture , drain the rice in a strainer , rinse it thouroughly and leave to drain

you will see the sauce from the dish in the oven change to a thick light golden colour and should be ready to eat. Serve on the brown rice and enjoy. This is a cheap, very tasty dish and I have found everyone ive made it for has loved it thouroughly as it is rich in taste. Enjoy