Honey-Glazed Chicken Breasts With Rosemary and Toasted Almonds

Total Time
1hr
Prep 15 mins
Cook 45 mins

Easy and pure heaven! Can be started the day before if wanting to make for company.

Ingredients Nutrition

Directions

  1. Same day as serving or *day ahead:.
  2. Toast almonds in broiler 30 seconds-1 minute, watch carefully so you don't burn them! Cool, transfer to covered container.
  3. In 6-quart pot or dutch oven, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, broth and water.
  4. Bring to a boil, add chicken breasts and cover.
  5. Simmer 30 minutes or til chicken is tender.
  6. Remove from heat and cool slightly.
  7. Use now, or refrigerate overnight.
  8. Now or next day:.
  9. Remove pot from fridge and place over low heat.
  10. Cook til chicken is heated through, about 10 minutes, covered.
  11. Remove chicken from broth and place skin-side up in large, shallow baking dish or pan.
  12. Spoon 1 cup of broth into pan.
  13. Strain remaining broth and save for another use.(Discarding veggies.).
  14. Using a pastry brush, brush chicken with half of the honey.
  15. Broil 4" from heat source for 2 minutes.
  16. Brush again with a little more honey and broil 1-2 minutes longer.
  17. Brush with remaining honey and broil til chicken is glazed and golden brown.
  18. Remove from broiler and arrange chicken on heated platter.
  19. Sprinkle with toasted sliced almonds and garnsh with crisp watercress and small clumps of grapes if desired.
  20. Serve immediately.
  21. Serves 4-8.

Reviews

(2)
Most Helpful

Wonderful chicken! The chicken is poached perfectly with lots of flavor and the glaze not only gives the dish eye appeal, but lots more flavor! The leftover broth is a nice bonus also. I used skinless chicken breasts halves and it worked just fine. Thanks for a great recipe!

carolinajewel January 14, 2008

There must be 101 ways to make chicken, and this will be placed on my #1 spot! Wow, what a simple recipe and flavors just merry together perfectly. I will definitely make this again. Thanks for sharing such a wonderful recipe. ~V

Vseward (Chef~V) August 10, 2007

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