4 (6-oz) skinless boneless chicken breast halves (I used 6 small breasts)
5/8 teaspoon salt
1/2 teaspoon black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 tablespoons soy sauce
1 tablespoon whole-grain mustard
1 tablespoon unsalted butter
Put oven rack in lower third of oven and preheat oven to 400 degrees F. Lightly oil a baking dish large enough to hold the breasts without crowding.
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange in baking dish and Bake for 10 minutes.
While chicken bakes, toast almonds in a small baking pan in oven stirring twice, until golden, 8 to 10 minutes.
Meanwhile, cook apricot preserves, soy sauce, mustard, butter, remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.