1 tablespoon olive oil
8 skinned chicken breast halves
1/2 cup unbleached white flour
1 teaspoon salt
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup fat free yogurt
1 tablespoon slivered almonds
Preheat oven to 375 degrees. Cover bottom of shallow baking pan with olive oil. 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.