Olive-Stuffed Chicken With Almonds

4 boneless chicken breast halves with skin (2 1/4 lb total)
1 cup brine-cured green olives such as picholine, pitted and chopped
2 tablespoons unsalted butter
1/4 cup whole almonds with skins
2 tablespoons chopped fresh flat-leaf parsley

Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in
thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons
olives, then season with salt and pepper.
Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate
heat until foam subsides, then toast almonds, stirring often, until a
few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a
cutting board to cool (do not clean skillet).

Increase heat to moderately high, then add chicken breasts, skin sides
down, to butter remaining in skillet and sprinkle with remaining
olives. Saute chicken breasts until skins are golden brown, 8 to 10
minutes. Turn chicken breasts over and cook, covered, over moderate
heat until just cooked through, 5 to 7 minutes more, then transfer with
tongs to plates.

While chicken is cooking, chop almonds.

Add remaining tablespoon butter and 3 tablespoons water to skillet and
heat, stirring, until butter is melted. Stir in almonds, parsley, and
pepper to taste. Spoon sauce over chicken.

Makes 4 servings.

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