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

Melt butter and oil in shallow pan. Coat chicken by shaking in bag filled with flour and salt. Bake 25 minutes in pan at 375 degrees.

Combine preserves, yogurt and mustard. Spread on chicken and bake 30 minutes or until done. Brown almonds and sprinkle on chicken. Serve over rice. Serves 6- 8.