Cut butter into small pieces; place in medium bowl to soften.
Cut off top 1/4-inch from tomatoes; scoop out seeds and core.
Blend into butter, using finger tips, until crumbly: bread crumbs, cheese, parsley, Italian seasoning, pepper, and 2 tablespoons almonds.
Stir 2 tablespoons almonds into chicken salad. Fill tomatoes with chicken salad; top with crumb topping. Bake 15-20 minutes or until lightly browned.
Complete your meal with fresh-baked sourdough bread and strawberry tarts for dessert.
You might consider using a muffin pan to hold the tomatoes upright while baking.
You can substitute Publix Deli’s spinach and artichoke dip for the chicken salad and add a green side salad for a great bistro-style meal.