Mix the goat cream cheese with the almonds, season with salt and pepper.

Peel the onion and cut into cubes. Sauté the onion cubes in a pan with oil until translucent. Add the tomatoes and herbs, cover and let simmer for 10 minutes. Season with salt and pepper.

Cut a pocket into the chicken meat with a sharp knife, do not cut through it. Pluck 6 leaves from the basil. Add cheese cream with a spoon. Put the pocket together with a toothpick. Season the meat with salt and pepper.

Put the chicken in the pan and fry briefly on each side. Cover and cook for 15 minutes. Pluck the remaining basil leaves from the stalks. Remove the toothpicks to serve. Arrange the tomato sauce on plates, sprinkle with the stuffed chicken breast and basil and serve with a baguette.