In a sauce pan, combine all the filling ingredients from barley to cinnamon.
Add chicken broth, bring to a boil, then simmer until barley is tender and all liquid is absorbed (cooking time will vary from 20 to 40 minutes depending on the type of pearl barley).
Stir in almonds when cooled.
Heat oven to 300º F.
With knife, split chicken breast, and coat with breading.
Stuff with ¼ cup of barley mixture.
Bake at 300º F oven for 25 to 30 minutes.