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

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

Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken. Bake for 30 minutes or until done. Just before serving, brown almonds in toaster oven. Sprinkle almonds over chicken. Serve over rice.