In a medium bowl, mix cream cheese, garlic, scallions and toasted pine nuts. Set aside.
Blot chicken breasts with a paper towel. With a sharp knife, make a horizontal cut halving the chicken breasts, but leave one side attached. Open the chicken breasts like a book.
Place a generous tablespoon in the middle of each chicken breast. Reclose the chicken breast and pinch closed.
In a small bowl, mix the mustard and honey. Brush on the top of each chicken breast. Place the chicken breasts on a flat foil-lined baking sheet. Roast for 20-25 minutes or until internal temperature reaches 165°F.