1/4 c. almonds, sliced
1 med. onion, sliced
1 stalk celery, 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
1 c. water
1/3 c. honey
4 (12 oz. size) whole chicken breasts, halved
1/3 c. honey
Green grapes (optional)
Watercress (optional)
1 carrot, shredded

A day ahead: Arrange sliced almonds in a single layer in a shallow baking bowl. Broil 1 minute or until almonds are golden brown. 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 chicken broth and water. Bring mixture to a boil; add chicken and cover. Simmer 30 minutes or until chicken is tender. Let cool at room temperature and refrigerate. Next day, place kettle over low heat for 10 minutes. Remove chicken from broth; place skin side up in a large shallow baking pan. Spoon 1 cup chicken broth into pan. Using 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 and arrange on heated platter. Sprinkle with sliced almonds and garnish with grapes and watercress. Serve and enjoy!!