Categories: Poultry 
      Yield: 8 servings 
  
    1/4 c  Almonds, sliced                     1 ts Rosemary 
      1    Medium onion, sliced           10 3/4 oz Condensed chicken broth 
      1    Stalk celery sliced                 1 c  Water 
      1    Carrot sliced                       4    12 oz chicken breasts 
      1    Sprig parsley                     1/3 c  Honey 
      1    Small bayleaf                            Green grapes optional 
      1 ts Salt                                     Watercress optional 
    1/2 ts Pepper                          
  
  The day ahead, arrange sliced almonds in a single layer in a shallow baking 
  pan.  Broil 1 minute or until almonds are golden brown. Watch as almonds 
  burn very quickly. May have to stir them several times. Transfer and cover 
  for next day. 
   
  In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, 
  rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to a 
  boil and add the chicken breasts and cover. Simmer 30 minutes or until 
  chicken is tender.  Remove from heat and place immediately in the 
  refrigerator to chill overnight. 
   
  Next day, place chicken mixture over low heat and cook until chicken is 
  heated through, about 10 minutes. Remove chicken from broth and 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 until hicken 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.