tomato stuffed chicken with almonds

This recipe uses similar ingredients to this one.  So naturally I'm in love!  Cherry tomatoes and basil seem to be the theme of this summer for me.  I really need to learn to grow my own...

Tomato Stuffed Chicken with Almonds

4 boneless, skinless chicken breasts, pounded to 1/2" thickness

1 cup cherry tomatoes

1 handful fresh basil

1 garlic clove, minced

1 T olive oil

1/2 cup slivered almonds

Preheat oven to 350.  Heat a cast iron skillet over medium heat and add oil, tomatoes and garlic, cook for about 5 minutes.  Add basil and remove from heat.  Put filling in the chicken and roll or fold the chicken over.  Use toothpicks to hold in place if desired.  Roll the chicken in almonds and return to the pan.  Sear on all sides until brown and then put the entire pan in the oven and cook for about 20 minutes.  If you don't have a cast iron skillet, transfer chicken to an oven safe pan.