Preheat oven to 375 F.

Place chicken breasts in a plastic zip-lock bag and pound to 1/4 inch thickness. Remove and place on a cutting board.

Prepare crust. Mix almond flour, half the salt and the ground macadamia nuts in a wide, shallow bowl.  Add whisked egg to another bowl. Set aside.

Scoop avocado into a bowl and add red onion, lime juice, garlic and remaining salt. Mash with a fork and mix well. Mixture should be slightly chunky.

With the narrow part of the chicken facing you, spoon equal parts of guacamole mixture into the center of each chicken breast. Roll chicken from the bottom up and secure with toothpicks.

Dredge each stuffed breast in the egg, shaking off excess, and then roll in macadamia mixture. Place in a greased, oven-safe pan.

Bake for 20-25 minutes to golden brown and an internal temperature of 165 F. Serve with lime wedges.