Preheat your oven to 400 F.
Pound each chicken breast thin and flat using a meat mallet or rolling pin.
4 chicken breasts
Place the avocados in a bowl and mash with a potato masher or a fork.
2 ripe avocados
Add the tomato, onion, garlic, lime juice, chili powder, and cumin to the mashed avocados. Season to taste and stir until well combined.
¼ cup red onion, ¼ cup fresh tomato, 1 tbsp. lime juice, 1 garlic clove, ¼ tsp. chili powder, ¼ tsp. ground cumin, Sea salt and freshly ground black pepper
Spread an equal amount of guacamole in a thin layer over each chicken breast.
Roll up each chicken breast and secure it with a toothpick or cooking string.
Mix together almond flour, paprika, garlic, oregano, chili powder, and salt and pepper to taste.
1 cup almond flour, 1 tbsp. paprika, 1 teaspoon garlic powder, 1 tsp. dried oregano, 1 tsp. chili powder, Sea salt and freshly ground black pepper
Carefully dredge each chicken breast in a beaten egg and then coat it with the almond flour mixture.
1 egg
Place chicken in a greased baking dish, and bake for 35 to 40 minutes or until the chicken is cooked through.