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, undiluted
1 c. water
4 whole chicken breasts, halved
1/3 c. honey

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; you may have to stir them several times.

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