Ingredients
-
1/4
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1
-
1
-
4
-
1/3
-
-
Directions
Honey-Glazed Chicken Breasts With Rosemary and Toasted Almonds, Easy and pure heaven! Can be started the day before if wanting to make for company , 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 used skinless chicken breasts halves and it worked just fine Thanks for a great recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Same Day as Serving or *day Ahead: |
|
2
Done
|
Toast Almonds in Broiler 30 Seconds-1 Minute, Watch Carefully So You Don't Burn Them! Cool, Transfer to Covered Container. |
|
3
Done
|
in 6-Quart Pot or Dutch Oven, Combine Onion, Celery, Carrot, Parsley, Salt, Pepper, Rosemary, Bay Leaf, Broth and Water. |
|
4
Done
|
Bring to a Boil, Add Chicken Breasts and Cover. |
|
5
Done
|
Simmer 30 Minutes or Til Chicken Is Tender. |
|
6
Done
|
Remove from Heat and Cool Slightly. |
|
7
Done
|
Use Now, or Refrigerate Overnight. |
|
8
Done
|
Now or Next Day: |
|
9
Done
|
Remove Pot from Fridge and Place Over Low Heat. |
|
10
Done
|
Cook Til Chicken Is Heated Through, About 10 Minutes, Covered. |
|
11
Done
|
Remove Chicken from Broth and Place Skin-Side Up in Large, Shallow Baking Dish or Pan. |
|
12
Done
|
Spoon 1 Cup of Broth Into Pan. |
|
13
Done
|
Strain Remaining Broth and Save For Another Use.(discarding Veggies.). |
|
14
Done
|
Using a Pastry Brush, Brush Chicken With Half of the Honey. |
|
15
Done
|
Broil 4" from Heat Source For 2 Minutes. |
