Honey Glazed Chicken Breasts
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- 1/4 c
- almonds, sliced
- medium onion, sliced
- stalk celery, sliced
- carrot, sliced
- parsley sprig chopped
- 1 small
- bay leaf
- 1 tsp
- 1/2 tsp
- 1 tsp
- 10.75 oz
- condensed chicken broth
- 1 c
- chicken breasts
- 1/3 c
1The day ahead, arrange sliced almonds in a single layer in a shallow baking pan.
2Broil 1 minute or until almonds are golden brown.
3Watch as almonds burn very quickly.
4May have to stir them several times.
5Transfer and cover for next day.
6In a 6 quart kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water.
7Bring mixture to a boil and add the chicken breasts and cover.
8Simmer 30 minutes or until chicken is tender.
9Remove from heat and place immediately in the refrigerator to chill overnight.
10Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes.
11Remove chicken from broth and place skin side up in a large, shallow baking pan.
12Spoon 1 cup chicken broth into the pan.
13Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews.
14Using a pastry brush, brush chicken with half of the honey.
15Broil, 4 inches from heat source for 2 minutes.
16Brush again with honey and broil until chicken is glazed and golden brown.
17Bake at 325 degree's
18Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter.
19Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress.