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, undiluted
1 c. water
4 (12 oz.) whole chicken breasts, halved
1/3 c. honey
Green grapes (optional)
Watercress (optional)

Arrange sliced almonds in a single layer in a shallow baking pan. Broil 1 minute or until golden brown; take care not to burn. Cool.

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. Remove 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. 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.

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.