MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Honey Glazed Chicken Breasts
  Categories: Poultry
       Yield: 8 servings
     1/4 c  Almonds, sliced
       1    Medium onion, sliced
       1    Stalk celery sliced
       1    Carrot sliced
       1    Sprig parsley
       1    Small bayleaf
       1 ts Salt
     1/2 ts Pepper
       1 ts Rosemary
  10 3/4 oz Condensed chicken broth
       1 c  Water
       4    12 oz chicken breasts
     1/3 c  Honey
            Green grapes optional
            Watercress optional
   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.