Preheat the oven to 180°C and season the chicken skin with salt and pepper.
Sear the chicken skin-side down in butter and sunflower oil for five minutes until crisp.
Slice the cucumber into 3mm thick strips matching the length of the chicken breasts.
Sauté cucumber in olive oil with paprika and seasoning until translucent but crunchy.
Place portions of cucumber and a chicken breast onto four 30cm squares of baking paper.
Pour three tablespoons of cream over each breast and fold the paper to seal each parcel.
Roast parcels on a tray for 10 minutes then let rest for two minutes with the oven door ajar.
Drain the parcel juices into a sauté pan and keep the chicken warm in the oven.
Boil the juices then simmer for five minutes until the volume reduces by half.
Whip the remaining cream until it forms soft peaks.
Whisk the whipped cream and parsley into the reduced sauce and season.
Open the parcels, spoon the sauce over the chicken, and garnish with almonds.