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
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
Green grapes and watercress (optional)

DAY AHEAD: Broil almonds 1 minute or until golden brown. Store for next day.

In 6-quart pot, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth, and water. Bring mixture to a boil. Add the chicken breast and cover. Simmer 30 minutes or until chicken is tender.

Let chicken cool at room temperature, then refrigerate overnight.

NEXT DAY: Place refrigerated chicken over low heat, about 10 minutes. Remove chicken from broth. Place skin side up in shallow baking dish. Spoon 1 cup chicken broth into pan. Save broth for another dish!

Brush chicken with half of the honey. Broil for 2 minutes. Brush again. Broil for 2 more minutes. Brush with honey until golden brown. Arrange the honey-glazed chicken onto serving platter. Sprinkle almond and garnish with grapes and watercress.