Ingredients

1/4 C. almonds, sliced
1 medium onion, sliced
1 stalk celery sliced
1 carrot sliced
1 sprig parsley
1 small bay leaf
1 tsp. salt
1/2 tsp. pepper
1 tsp. rosemary
10-3/4 oz. condensed chicken broth
1 C. water
4 chicken breasts (12 oz.)
1/3 C. honey
green grapes optional
watercress optional

Cooking Instructions

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-quart. 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 for 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, for about 10 minutes. Remove chicken from broth and place skin side up in a large, shallow baking pan. Spoon 1 C. 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 chicken 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)