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