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 can chicken broth
1 c. water
4 whole chicken breasts (halved)
1/3 c. honey

Day ahead if choose to: Brown almonds in shallow pan (carefully, they burn quickly). In 6 quart kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, chicken broth and water. Bring mixture to a boil. Add chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove. Let cool and refrigerate overnight. NEXT DAY: Remove from refrigerator and warm on low heat 10-15 minutes. Remove chicken from broth and place skin side up (skin may be removed) in large shallow baking pan. Spoon 1 cup broth into pan. (May save remaining broth for other recipes.) Brush chicken with half of this honey. Broil 4 inches from heat source for 2-4 minutes. Brush again with honey and broil 2-4 minutes longer. Brush with remaining honey and broil until chicken is glazed and golden. Remove and sprinkle almonds on breasts, garnish is desired with green grapes and watercress. Makes 8 attractive servings!