I am New Mexico

Combine 1 tbsp of each of the following in a gallon freezer bag: cumin, coriander, chile powder and coconut aminos. Add 3 tbsp of salt and 1 crushed clove of garlic.Place chicken in the bag and cover with water.Smush (technical term) the mixture around until combined and chicken is coated.Refrigerate for at least 2 hours.Combine basil, green chile, and remaining garlic in blender or food processor and blend till smooth.Add toasted pine nuts, salt and pepper to the blender and give it a rough pulse.Preheat oven to 400 degrees.Remove chicken from bag and pat dry.Slice the chicken open like a book.Layer: pesto, shredded cheese, pesto. Fasten closed with toothpicks.In a small bowl, combine remaining spices (or any you would like), add coconut oil and make a paste.Top chicken with the herb paste. Bake for 20-25 minutes at 400 degrees (mine took 22 minutes).Try not to drool too much. Nobody wants to see that.