free range organic chicken breast , boneless
finely chopped almonds and walnuts
bell peppers (or any green filler)
Butteryfly a chicken breast, rub a small amount of walnut oil or evoo inside of breast then stuff with peppers or whatever you like, fold over and toothpick then cover with honey and mustard and roll in almond walnut mix.
grease a glass pan with coconut oil and bake for 45 min at 350.
I served with green beans and speghetti sqaush.