1 tbsp. olive oil
4 skinned chicken breast halves
1/2 c. flour
1 tsp. salt
1/2 c. apricot preserves
1 tbsp. Dijon mustard
1/2 c. non-fat yogurt

Preheat oven 375 degrees. Shake chicken in bag with flour and salt until coated. Put olive oil in bottom of 13x9 pan and add chicken. Bake 25 minutes. Spread apricot mixture (preserves, mustard and yogurt) over chicken and bake 30 more minutes.