In small skillet, toast almonds over med-low heat, stiring until barely golden, about 3 minutes. Let cool
In bowl, combine 2 tbsp of the almonds, the goat cheese, chives, parsley and half the pepper; set illing aside.
With sharp knife held horizontally and starting from curved side of 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 the white bread; tear bread into piences. In food processor, pulse bread until in fine crumbs with some larger peices about the size of rice to make 2 cups.
In shallow dish, combine bread crumbs with remaining almonds; drizzle with butter, tossing with fork. Inanother shallow dish, lightly beat together egg, salt and remaining pepper.
Dip each breast into egg, letting excess drip off. Press chicken into bread crumb mixture to coat both sides. Place in greased rimmed baking sheet.
Bake in 375 degree oven until golden crisp and no longer pink inside, about 30 minutes.