HONEYED CHICKEN BREASTS

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 the refrigerator and chill overnight. Next day: Remove kettle from the 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 the 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.


HONEY-GLAZED CHICKEN BREASTS
1/2 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
1 can (10% oz) condensed chicken broth (undiluted)
1 cup water
4 (12-oz size) whole chicken breasts (halved)
1/3 cup honey
Green grapes (optional)
Watercress (optional)