Honey-Glazed Chicken Breasts With Rosemary and Toasted Almonds

Recipe by Wildflour
READY IN: 1hr
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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