2 tbsp. butter
2 tbsp. olive oil
8 skinned chicken breast halves
1/2 c. flour
1 tsp. salt
1/2 c. apricot preserves
1 tbsp. Dijon mustard (optional)
1/2 c. nonfat yogurt
2 tbsp. slivered almonds (optional)

Preheat oven to 375 degrees. Melt butter and oil in shallow pan. Shake chicken in plastic bag with flour and salt until chicken is coated. Place in single layer in baking pan and bake 25 minutes.

Combine apricot preserves, mustard and yogurt. Spread on chicken and bake 30 more minutes or until done.

Brown almonds in toaster oven (optional) and sprinkle over chicken. Can just put on top with above and let it all brown together. Serves 8; 280 calories per serving.