Avocado Stuffed Chicken Breast Rolls

INGREDIENTS:

• 2 ripe, fresh organic avocados (halved, pitted, peeled and sliced)
• 4 organic free range chicken breast halves, pounded flat
• 1 cup cherry or grape organic tomatoes, quartered and seeded
• 1/2 cup white organic onion, finely chopped
• 1/3 cup fresh basil leaves, coarsely chopped
• 3 tablespoons lime juice
• 1 teaspoon lime zest, grated
• Sea salt (to taste)
• 1 garlic clove, chopped
• 1/2 tablespoon pepper

DIRECTIONS:

1. Place the chicken breasts on a flat, working surface
2. Mix avocados, tomatoes, onion, basil, lime juice, lime zest and ½ teaspoon sea salt. Reserve half of the mixture.
3. Divide the remaining half onto the chicken breasts.
4. Roll up the breasts, tucking in ends
5. Place in a lightly oiled (coconut oil) baking dish.
6. Rub with the garlic, ¼ teaspoon salt and the pepper.
7. Bake in a preheated oven at 350 degrees for about 30 minutes, and until chicken is 165 degrees.
8. Remove from oven.
9. Cut each breast in half.
10. Place on a platter with the reserved avocado mixture.
11. Garnish with fresh basil, lime slices, small tomatoes and avocado slices (or any of these in different combinations)