1/4 cup coconut oil, melted
2 Tbsp. snipped fresh basil, oregano, and/or chives
1 clove garlic, minced
1/4 tsp. ground black pepper
6 medium skinless, boneless chicken breast halves
6 swiss chard leaves, stems trimmed
Preheat oven to 375. In small bowl, combine coconut oil, garlic, pepper and 1/2 the herbs. Add mashed avocado and mix well to incorporate.
Spread the mixture evenly on chard leaves. Wrap a chard leaf (avocado/herb side toward chicken) around the middle of each chicken breast, leaving the ends of the chicken exposed.
Place in rectangular baking dish and bake in preheated oven 25-30 minutes or until chicken is no longer pink. Cook another 5 minutes and sprinkle remaining herbs over it before serving.