Almond Stuffed Chicken

This recipe is from an old issue of Cooking Light that I came across. Mine didn't turn out nearly as pretty as the one they pictured :-), but it still tasted great and that's really what counts, right?!

Ingredients:
-1/3 c. light garlic and herbs spreadable cheese, such as Boursin light (I used 1/3 less fat garlic and chives cream cheese)
-1/4 c. slivered almonds, toasted, coarsely chopped, and divided
-3 T. chopped fresh parsley, divided
-4 chicken breast halves
-1/2 t. salt
-1/4 t. freshly ground pepper (I used much more)
-1 1/2 t. butter

Directions:
-Combine spreadable cheese, 3 T almonds, and 2 T parsley in a small bowl. Set aside.
-Cut horizontal slit through thickest portion of chicken to form a pocket. Stuff 1 1/2 T almond mixture into each pocket; secure each with a wooden pick. Sprinkle chicken with salt and pepper.
-Heat butter in a large nonstick skillet over med heat. Add chicken to pan; cook 6 minutes each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining almonds and parsley.