Baked Chicken Breast With Apricot Sauce - cooking recipe

Ingredients

2 Tbsp. oleo
2 Tbsp. olive oil
8 skinned chicken breast halves
1/2 c. unbleached flour
salt to taste
1/2 c. apricot preserves
1 Tbsp. Dijon mustard
1/2 c. plain yogurt
2 Tbsp. slivered almonds

Preparation

Melt oleo and oil in shallow pan.
Coat chicken with flour and salt.
Roast for 25 minutes at 375\u00b0.
Combine apricot jam, mustard and yogurt.
Spread on chicken.
Bake 25 minutes at 350\u00b0. Brown almonds.
Sprinkle on top.
Serve with rice.
Serves 8.