Honey glazed chicken breasts
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Honey glazed chicken breasts
  Honey    Chicken    Poultry  
Last updated 6/12/2012 12:53:34 AM. Recipe ID 15404. Report a problem with this recipe.
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      Title: Honey glazed chicken breasts
 Categories: Poultry
      Yield: 8 Servings
    1/4 c  Almonds, sliced
      1    Medium onion, sliced
      1    Stalk celery sliced
      1    Carrot sliced
      1    Sprig parsley
      1    Small bayleaf
      1 ts Salt
    1/2 ts Pepper
      1 ts Rosemary
 10 3/4 oz Condensed chicken broth
      1 c  Water
      4    12 oz chicken breasts
    1/3 c  Honey
           Green grapes optional
           Watercress optional
  The day ahead, arrange sliced almonds in a single layer in a shallow
  baking pan.  Broil 1 minute or until almonds are golden brown. Watch
  as almonds burn very quickly. May have to stir them several times.
  Transfer and cover for next day.
  In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt,
  pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring
  mixture to a boil and add the chicken breasts and cover. Simmer 30
  minutes or until chicken is tender.  Remove from heat and place
  immediately in the refrigerator to chill overnight.
  Next day, place chicken mixture over low heat and cook until chicken
  is heated through, about 10 minutes. Remove chicken from broth and
  place skin side up in a large, shallow baking pan. Spoon 1 cup
  chicken broth into the pan.  Strain remaining broth; discard
  vegetables and save broth for use in other recipes for soups or
  stews. Using a pastry brush, brush chicken with half of the honey.
  Broil, 4 inches from heat source, for 2 minutes. Brush again with
  honey and broil until hicken is glazed and golden brown.
  Remove chicken from broiler and arrange the honey-glazed breasts on a
  heated platter.  Sprinkle with sliced almonds and garnish, if
  desired, with green grapes and crisp watercress. Serve immediately.

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Recipe ID 15404 (Apr 03, 2005)

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