Combine cheese, 3 tablespoon almonds, and 2 tablespoon parsley in small bowl.
Cut horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoon mixture into each pocket. Secure with wooden toothpick. Sprinkle with salt and pepper.
Heat butter in large skillet over medium heat. Add chicken to pan; cook 6 minutes on each side until done. Remove from pan, cover and let stand 2 minutes. Top chicken with remaining tablespoon almonds and remaining 1 tablespoon parsley.
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