honey glazed chicken breasts

How To Make honey glazed chicken breasts

• 1

  The day ahead, arrange sliced almonds in a single layer in a shallow baking pan.
• 2

  Broil 1 minute or until almonds are golden brown.
• 3

  Watch as almonds burn very quickly.
• 4

  May have to stir them several times.
• 5

  Transfer and cover for next day.
• 6

  In a 6 quart kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water.
• 7

  Bring mixture to a boil and add the chicken breasts and cover.
• 8

  Simmer 30 minutes or until chicken is tender.
• 9

  Remove from heat and place immediately in the refrigerator to chill overnight.
• 10

  Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes.
• 11

  Remove chicken from broth and place skin side up in a large, shallow baking pan.
• 12

  Spoon 1 cup chicken broth into the pan.
• 13

  Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews.
• 14

  Using a pastry brush, brush chicken with half of the honey.
• 15

  Broil, 4 inches from heat source for 2 minutes.
• 16

  Brush again with honey and broil until chicken is glazed and golden brown.
• 17

  Bake at 325 degree's
• 18

  Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter.
• 19

  Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress.
• 20

  Serve immediately.
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