One-half cup of nonfat yogurt (0 sat-fat calories, 55 total calories) replace 1/2 cup of sour cream (135 sat-fat calories, 247 total calories) to create this divine chicken. 2 tbsp. olive oil 8 skinned chicken breast halves 1/2 c. unbleached white flour 1 tsp. salt 1/2 c. apricot preserves 1 tbsp. Dijon mustard 1/2 c. nonfat yogurt 2 tbsp. slivered almonds

Preheat oven to 375 degrees. Melt butter with oil in a shallow baking pan.

Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes.

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

Just before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken and serve over rice. Serves 8. 280 calories per serving.