Instructions: Heat 1 tablespoon of the 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).

While almonds are cooking, 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.

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.

This recipe yields 4 servings.

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