Almond-Crusted Chicken Breasts with Goat Cheese Filling

In small skillet, toast almonds over medium-low heat, stirring, until barely golden, about 3 minutes. Let cool.

In bowl, combine 2 tbsp (25 mL) of the almonds, the goat cheese, chives, parsley and half of the pepper; set filling aside.

With sharp knife held horizontally and starting from curved side of chicken breast, cut each breast in half almost but not all the way through; open like book. Spoon one-quarter of the filling over 1 side, spreading filling right to edge; fold uncovered side over filling.

Remove crusts from white bread; tear bread into pieces. In food processor, pulse bread until in fine crumbs with some larger pieces about the size of rice to make 2 cups (500 mL).

In shallow dish, combine bread crumbs with remaining almonds; drizzle with butter, tossing with fork. In another shallow dish, lightly beat together egg, salt and remaining pepper.

Dip each chicken breast into egg, letting excess drip off. Press chicken into bread crumb mixture to coat both sides. Place on greased rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Bake in 375°F (190°C) oven until golden, crisp and no longer pink inside, about 30 minutes.