Recipe: Honey Glazed Chicken Breasts

Recipes using Tones Whole Bay Leaves

• 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

1. In a 6 quart pan combine first 9 all ingredients (reserving the chicked, almonds, and honey.
2. Bring the mix to a boil, and then add the chicken breasts.
3. Bring back to a boil, then reduce to simmer, and cook covered for 30 minutes.
4. Remove from heat, allow to cool, then refrigerate for at least 4 hours, or overnight.
5. Later, preheat broiler.
6. Place kettle on stove, and heat slowly until just heated through (about 10 minutes).
7. Brown the almonds by arranging in a single layer on a 8" x 12" baking dish.
8. Remove almonds from pan and set aside.
9. Add 1 cup of broth to the baking pan, then place chicken in pan.
10. Brush the chicken breasts with one-half of the honey.
11. Broil 4" from heat about 2 minutes.
12. 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.
13. Place chicken breasts on a heated serving platter, and top with almonds. Garnish with green grapes.