2 tbsp. butter
2 tbsp. olive oil
8 skinned chicken breast halves
1/2 c. 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 and olive oil in 9 x 13 inch baking pan. Combine flour and salt; use to coat the chicken breasts. Bake chicken breasts in the 9 x 13 inch pan with butter and oil for 25 minutes.

Combine preserves, mustard and yogurt and spread on chicken. Bake 30 minutes more. Brown almonds and put over chicken. Serve.