Combine ghee, parsley, chives, garlic and lemon zest. Wrap in plastic; roll into sausage-shape. Refrigerate until firm.

Preheat oven to 400 degrees F.

Slice a slit in each chicken breast to create a pocket. Stuff each breast with ghee-herb blend.

In shallow bowl, beat eggs. In second bowl, combine almond flour, salt and pepper.

Fully coat each breast with egg, then fully coat in almond flour.

In skillet over medium-high heat, heat coconut oil. Brown chicken breasts until golden on each side.

Transfer chicken to wire rack in oven. Cook 20 minutes, or until cooked through.