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Categories:Viewed: 64 - Published at: 2 years ago
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
Method
- Melt oleo and oil in shallow pan.
- Coat chicken with flour and salt.
- Roast for 25 minutes at 375°.
- Combine apricot jam, mustard and yogurt.
- Spread on chicken.
- Bake 25 minutes at 350°. Brown almonds.
- Sprinkle on top.
- Serve with rice.
- Serves 8.
