| 1 | The day ahead, arrange sliced almonds in a single layer in a shallow baking pan. |
| 2 | Broil 1 minute or until almonds are golden brown. |
| 3 | Watch as almonds burn very quickly. |
| 4 | May have to stir them several times. |
| 5 | Transfer and cover for next day. |
| 6 | In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. |
| 7 | Bring mixture to a boil and add the chicken breasts and cover. |
| 8 | Simmer 30 minutes or until chicken is tender. |
| 9 | Remove from heat and place immediately in the refrigerator to chill overnight. |
| 10 | Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes. |
| 11 | Remove chicken from broth and place skin side up in a large, shallow baking pan. |
| 12 | Spoon 1 cup chicken broth into the pan. |
| 13 | Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews. |
| 14 | Using a pastry brush, brush chicken with half of the honey. |
| 15 | Broil, 4 inches from heat source, for 2 minutes. |
| 16 | Brush again with honey and broil until hicken is glazed and golden brown. |
| 17 | Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter. |
| 18 | Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress. |
| 19 | Serve immediately. |
