Honey Glazed Chicken Breasts

Ingredients

Amount		Ingredient	Preparation
1/4	cup	almonds	sliced
1	medium	onion	sliced
1	Stalk	celery	sliced
1	each	carrot	sliced
1	Sprig	parsley leaves
1	small	bay leaf
1	teaspoon	salt
1/2	teaspoon	black pepper
1	teaspoon	rosemary leaves
10 3/4	ounces	chicken broth
1	cup	water
4	12	chicken breasts
1/3	cup	honey
1	x	green grapes	optional
1	x	watercress	optional

Directions

The day ahead, arrange sliced almonds in a single layer in a
shallow baking pan.

Broil 1 minute or until almonds are golden brown. Watch

as almonds burn very quickly.

May have to stir them several times. Transfer

and cover for next day.

In a 6 qt.

kettle, combine onion, celery, carrot, parsley, salt, pepper,
rosemary, bay leaf, undiluted chicken broth and water.

Bring mixture to a boil and add the chicken breasts and cover.

Simmer 30 minutes or until chicken is tender.

Remove from heat and place immediately in the refrigerator to
chill overnight.

Next day, place chicken mixture over low heat and cook until
chicken is heated through, about 10 minutes.

Remove chicken from broth and place skin side up in a large,
shallow baking pan.

Spoon 1 cup chicken broth into the pan.

Strain remaining broth; discard vegetables and save broth for
use in other recipes for soups or stews.

Using a pastry brush, brush chicken with half of the honey.

Broil, 4 inches from heat source, for 2 minutes.

Brush again with honey and broil until hicken is glazed and
golden brown.

Remove chicken from broiler and arrange the honey-glazed
breasts on a heated platter.

Sprinkle with sliced almonds and garnish, if desired, with green
grapes and crisp watercress.

Serve immediately.