Preheat oven to 100°C. Season filets with salt and pepper and fry them for about 5 minutes. Put filets into a gratin dish and fry them in the oven for about 30 minutes. Roast almonds, peeled garlic and bread in a pan until golden brown. Mash all in a mortar or with an immersion blender. Deglaze pan with sherry and soup, boil down some minutes, stir in almond-mixture and let all simer about 2 minutes. Serve chicken filets with sauce and sprinkled with parsley.