2 tbsp. butter
2 tbsp. olive oil
8 skinned chick breast halves
1/2 c. unbleached flour
1 tsp. salt
1/3-1/2 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. Makes 8 servings.