Recipe - Honey Glazed Chicken Breasts

One fourth cup Almonds, cut or sliced up
1 Medium onion, cut or sliced up
1 Stalk celery cut or sliced up
1 Carrot cut or sliced up
1 Sprig parsley
1 Small bayleaf
1 teaspoon Salt
One half teaspoon Pepper
1 teaspoon Rosemary
10 Three fourths ounce Condensed chicken broth
1 cup Water
4 12 ounce chicken breasts
1/3 cup Honey
Green grapes optional
Watercress optional

The day ahead, arrange cut or sliced up 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 honeyglazed breasts on a
heated platter. Sprinkle with cut or sliced up almonds and garnish, if desired, with
green grapes and crisp watercress. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini