8 boneless skinless chicken breasts
2 tbsp. butter
2 tbsp. olive oil
1/2 c. flour
1 tsp. salt
1 1/2 c. apricot preserves
3 tbsp. Dijon mustard
1 1/2 c. plain yogurt
1 c. brown rice
1/2 c. slivered almonds

Preheat oven to 375 degrees. In 9x13 pan put butter and olive oil. Heat in oven until butter is melted. In ziplock bag, put flour and salt. Add chicken and shake until chicken is covered with flour. Place in 9x13 pan and bake for 30 minutes.

In medium size bowl mix apricot preserves, Dijon mustard and yogurt. Pour over chicken. Bake another 30 minutes. Cook rice per instructions on bag. Brown almonds in non-stick pan. Put rice on plate first; add chicken on top, cover with sauce, then sprinkle with almonds.