Recipe Source: Recipe Card from McCall's Cooking School Recipe Archive Recipe File

Honey-Glazed Chicken Breasts Amount Ingredient 1/4 cup sliced almonds 1 medium onion, sliced 1 stalk celery, sliced 1 carrot, sliced 1 sprig parsley 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dried rosemary leaves 1 small bay leaf 10 3/4 ounce can condensed chicken broth (undiluted) 1 cup water 4 (12 ounce size) whole chicken breasts, halved 1/3 cup honey   Green grapes, optional   Watercress, optional

Preparation Tips:

1. 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 carefully: Almonds burn very quickly; you may have to stir them several times. Cool; transfer to a covered container for use next day.

2. In a 6 quart kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to a boil; add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender.

3. Remove kettle from heat and let the chicken mixture cool at room temperature. Place in refrigerator and chill overnight. Next day: Remove kettle from refrigerator and place over low heat. Cook until chicken is heated through (about 10 minutes).

4. Remove the chicken from the broth; place skin side up in a large, shallow baking pan. Spoon 1 cup chicken broth into pan. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews.

5. 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 1 to 2 minutes longer. Brush with more honey and broil until chicken is glazed and golden brown.

6. 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. Makes 8 servings.

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