Apricot Chicken

• 1 Tablespoon Butter
• 2 whole Boneless Skinless Chicken Breasts, Cut In Half Horizontally
• 1/4 cups All-purpose Flour
• 1/2 teaspoons Salt
• 1/2 cups Apricot Preserves
• 1 Tablespoon Dijon Mustard
• 1/4 cups Plain Nonfat Yogurt
• 2 Tablespoons Slivered Almonds

1. Preheat oven to 350 F. Melt the butter in a 9x12 baking dish.
2. I stick the dish right into the oven as it is warming and pull the dish out once the butter is melted.
3. Put chicken into a plastic bag with the flour and salt and shake to cover the chicken.
4. Then place the chicken into the baking dish.
5. Put the dish back into the oven and bake for 25 minutes.
6. In separate bowl, combine preserves, mustard and yogurt.
7. After chicken cooks, drain off extra grease and pour preserve mixture over the chicken.
8. Bake for an additional 20 minutes.
9. Then remove from oven and plate the chicken.
10. Sprinkle the top with almonds and serve.

butter, chicken breasts, allpurpose, salt, apricot preserves, dijon mustard, nonfat yogurt

Taken from tastykitchen.com/recipes/main-courses/apricot-chicken-4/ (may not work)