1/4 c. sliced almonds
1 med. onion, sliced
1 stalk celery, sliced
1 carrot, sliced
1 sprig parsley
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried rosemary leaves
1 sm. bay leaf
1 (10 3/4 oz.) can condensed chicken broth
1 c. water
4 (12 oz.) whole chicken breasts, halved
1/3 c. honey

Brown almonds in pan under broiler. They burn fast, watch them. 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 tender. Remove kettle from heat. Place in refrigerator immediately and chill overnight.

Next day, remove kettle from the refrigerator and place over low heat. Cook until chicken is heated through (10 minutes). Remove chicken from broth, place skin side up in shallow baking dish. Spoon 1 cup chicken broth into dish. Strain and save the rest of broth for other dishes.

Using a pastry brush, brush chicken with half of the honey. Broil 4 inches from heat for 2 minutes. Brush again with honey one to two minutes longer. Brush with more honey and broil until chicken is glazed and golden brown. Remove chicken from broiler and arrange on heated platter. Sprinkle with sliced almonds and garnish with green grapes or watercress. Serve 8.