Honey Glazed Chicken Breasts
Ingredients
- 1/4 c
- almonds, sliced
- 1
- medium onion, sliced
- 1
- stalk celery, sliced
- 1
- carrot, sliced
- 1
- parsley sprig chopped
- 1 small
- bay leaf
- 1 tsp
- salt
- 1/2 tsp
- pepper
- 1 tsp
- rosemary
- 10.75 oz
- condensed chicken broth
- 1 c
- water
- 4
- chicken breasts
- 1/3 c
- honey
How to Make Honey Glazed Chicken Breasts
- 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.
- 20Serve immediately.
About Honey Glazed Chicken Breasts
Course/Dish: Chicken
