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

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, so you may have to stir them several times. Cool; transfer to a covered container.

In a 6-quart kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to boiling; add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender.

Remove kettle from heat; place immediately in the refrigerator and chill chicken mixture overnight. Next day: Remove kettle from the refrigerator and place over low heat. Cook until chicken is heated through (about 10 minutes).

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.

Using a pastry brush, brush chicken with half of the honey. Broil 4 inches from heat source for 2 minutes. Brush again with a little more of the honey and broil 1 to 2 minutes longer. Brush with remaining honey and broil until chicken is glazed and golden brown.

Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter. Sprinkle with sliced almonds and garnish with green grapes and crisp watercress. Serve immediately. Makes 8 servings.