For the chicken breast rolls, slice the chicken breast with a not quite through, called a butterfly cut, to increase the surface area.
Pat the chicken breast flat and salt the inside. Roll half of the cheddar into each chicken breast and secure with several toothpicks.
Preheat the oven to 180 °C. Bread the chicken breast rolls with grated almonds. The almonds will hold by themselves, but if you want a thicker, crispier breading, turn the rolls in egg beforehand.
Bake the rolls for 20 minutes, then flip and bake for another 15 to 20 minutes.
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