Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Almonds, sliced 1 ts Rosemary
1 Medium onion, sliced 10 3/4 oz Condensed chicken broth
1 Stalk celery sliced 1 c Water
1 Carrot sliced 4 12 oz chicken breasts
1 Sprig parsley 1/3 c Honey
1 Small bayleaf Green grapes optional
1 ts Salt Watercress optional
1/2 ts Pepper

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.

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