Sweet and tangy!
Preheat oven to 400 degrees.
Spray a 9"x 13" baking dish (not glass) with cooking spray. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 10 minutes.
Toast almonds in small pan until lightly browned and set aside.
Cook apricot preserves, soy sauce, mustard, butter and remaining salt and pepper over moderate heat in saucepan, stirring until preserves melt.
Remove chicken from oven and pour sauce over chicken. Bake about 10-20 minutes more or until chicken is cooked through. Thin cutlets take less time than thicker breasts.
Broil 3 minutes. Top with almonds.