Product Recipes
- 1 medium onion, sliced
- 1 stalk celery, sliced
- 1 carrot, sliced
- 1 sprig parsley (or 1 tsp parsley flakes)
- 1 tsp dried rosemary leaves
- 1/2 tsp white pepper
- 1 small bay leaf
- 1 can low-sodium chicken broth
- 1 cup water
- 4 whole chicken breasts, halfed
- 1/2 cup sliced almonds
- 1/2 cup honey
- In a 6 quart pan combine first 9 all ingredients (reserving the chicked, almonds, and honey.
- Bring the mix to a boil, and then add the chicken breasts.
- Bring back to a boil, then reduce to simmer, and cook covered for 30 minutes.
- Remove from heat, allow to cool, then refrigerate for at least 4 hours, or overnight.
- Later, preheat broiler.
- Place kettle on stove, and heat slowly until just heated through (about 10 minutes).
- Brown the almonds by arranging in a single layer on a 8" x 12" baking dish.
- Remove almonds from pan and set aside.
- Add 1 cup of broth to the baking pan, then place chicken in pan.
- Brush the chicken breasts with one-half of the honey.
- Broil 4" from heat about 2 minutes.
- Complete the glaze by brushing with honey; broiling briefly and repeating until chicken is glazed and golden brown. Be careful not to burn the honey.
- Place chicken breasts on a heated serving platter, and top with almonds. Garnish with green grapes.
