1 tbsp. olive oil
8 skinned chicken breast halves
1/2 c. unbleached white flour
1 tsp. salt
1/3 - 1/2 c. apricot preserves
1 tbsp. dijon mustard
1/2 c. non-fat yogurt
2 tbsp. slivered almonds

preheat oven to 375 degrees. Cover bottom of shallow baking dish with oil. Shake chicken in bag with flour and salt to coat. Place chicken in single layer in baking pan and bake for 25 minutes. Combine apricot preserves, mustard and yogurt. Spread apricot mixture over breasts and bake 30 more minutes. Just before serving, brown almonds lightly. Sprinkle almonds over chicken and serve over rice. Serves 8. Has 243 calories when served over rice.