4 tbsp. butter
1/4 c. slivered almonds
1/4 c. sliced scallions
1 pkg. (3 oz.) cream cheese, softened
1/4 tsp. salt
1/8 tsp. freshly ground pepper
8 chicken breast halves with bone
2 tbsp. vegetable oil
1 can (16 oz.) pitted dark sweet cherries, drained, liquid reserved
1/4 tsp. grated orange peel
1 tbsp. cornstarch dissolved in 2 tbsp. water
1/4 c. brandy

Melt 2 tablespoons of the butter in a medium-size frying pan. Add almonds and scallions and cook about 3 minutes, until scallions are soft and nuts are light browned. Remove to a small bowl; add cream cheese, salt and pepper; mix until well blended.

Slit a pocket in each chicken breast. Stuff each with a portion of cream cheese mixture and secure with wooden toothpicks. Season with additional salt and pepper.

In a large frying pan, heat remaining 2 tablespoons butter in the oil. Brown chicken on all sides over medium-high heat, about 8 minutes. Add cherries with juice and orange peel to chicken and cook, covered, for 10-15 minutes, until cooked through. Arrange chicken and cherries on a serving dish and cover with foil to keep warm.

Bring liquid to pan to a boil and boil until reduced to about 2/3 cup. Stir dissolved cornstarch into juices in pan. Cook, stirring constantly, until sauce boils and thickens. Season with salt and pepper to taste. Pour half the sauce over chicken.

Warm brandy in a large ladle or small saucepan, but do not boil. Ignite carefully and pour flaming brandy over chicken. Pass remaining cherry sauce separately. Serves 8.