HONEY GLAZED CHICKEN BREASTS

Steps:

• 1. The day ahead, arrange sliced almonds in a single layer in a shallow baking pan.
• 2. Broil 1 minute or until almonds are golden brown.
• 3. Watch as almonds burn very quickly.
• 4. May have to stir them several times.
• 5. Transfer and cover for next day.
• 6. In a 6 quart kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water.
• 7. Bring mixture to a boil and add the chicken breasts and cover.
• 8. Simmer 30 minutes or until chicken is tender.
• 9. Remove from heat and place immediately in the refrigerator to chill overnight.
• 10. Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes.
• 11. Remove chicken from broth and place skin side up in a large, shallow baking pan.
• 12. Spoon 1 cup chicken broth into the pan.
• 13. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews.
• 14. Using a pastry brush, brush chicken with half of the honey.
• 15. Broil, 4 inches from heat source for 2 minutes.
• 16. Brush again with honey and broil until chicken is glazed and golden brown.
• 17. Bake at 325 degree's
• 18. Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter.
• 19. Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress.
• 20. Serve immediately.