From Sandi's Recipe File - Honey-Glazed Chicken Breasts

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"From Sandi's Recipe File"

Recipe Source:
Recipe Card
from McCall's Cooking School

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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