Toasted Almond, Pesto & Mozzarella Stuffed Chicken over Barley

Ingredients (Serves 2)
1 pieces of aluminum foil
1/4 c. Toasted Almonds (Slivered Almonds roasted from 8 min at 350 degrees)
1 Chicken Breasts
2 Tbs. Pesto
1 String Cheese (Mozzarella) 
1/2 c. Barley (rinsed, and soaked in water for 2 hours
1 c. Chicken Broth

How you make it....
1. Preheat oven to 350 degrees
2. Spread half of the almonds onto the piece of aluminum foil
3. Slice the chicken breast in half (like you are slicing a bun), place on top of almonds and foil
4. Open chicken breast to expose the inside
5. Spread Pesto on the inside of half the chicken ("bottom bun")
6. Add remaining toasted almonds inside the chicken
7. Tear string cheese into long pieces, add to inside of the chicken
8. Close chicken ("top bun" on top of "bottom bun")

9. Wrap foil tightly and securly around chicken
10. Cook for 35-40 minutes
11. While chicken is cooking, combine barley and chicken broth in a saucepan
12. Cook until tender and there in no more chicken broth
13. Place barley on a plate, top with chicken (Make sure to dump the juices from cooking the chicken onto the barley for extra flavor)

Enjoy!