Preparation time: 10 minutes
Cook time: 30 – 40 minutes
4 chicken breasts
For the coating:
1 TBSP melted extra virgin coconut oil
½ cup sifted coconut flour
¼ cup unsweetened desiccated coconut
2 TBSP chilli powder
2 TBSP paprika
1 TSP Himalayan pink salt
1 TBSP thyme
For the filling:
2 TBSP extra virgin coconut oil
1 TBSP raw honey
1 TBSP cashew butter
1 TBSP Italian herbs
1 TSP garlic powder
Turn your oven onto 190 degrees Celsius ( 374 degrees Fahrenheit).
Work with three separate bowls, one for the 1 TBSP of melted coconut oil, one for the filling and one for the coating. Make sure the filling and coating have been mixed thoroughly in the separate bowls.
Wash chicken and make a 5 cm incision in the thickest part of the breast.
Coat each breast in the melted coconut oil.
Add the filling to each breast.
Coat each breast with the dry mix.
Bake in the oven, about 15 – 20 minutes later turn them over and cook for a further 15 – 20 minutes.