Combine the balsamic vinegar, olive oil, and lemon juice and mix well, place in a ziploc bag

Rinse your chicken breasts with cold water, pat dry and place in the ziploc bag with the marinade and ensure you get a nice even coating

Place in the refrigerator and let marinade for 30 minutes to 24 Hours, your choice

When your chicken is almost done marinating, preheat your saute pan on medium heat

Add coconut oil to our pan to coat and then add in your slivered almonds and red onion, ensure you are constantly stirring to ensure your almonds don't burn

Once your onions start to caramelize, add in all of your strawberries and continue to stir well, as your strawberries continue to cook they will break down which is ok

Once your strawberries are cooked, add in your baby spinach and continue to stir until it wilts, this should only take about 2 minutes and then shut off the heat to your pan and set aside

Take your chicken breasts out of your fridge and using a meat mallet, beat them down until they are about 1/2 inch thick

Once they are nice and thin, take your almond strawberry mixture and spoon onto the chicken breasts

Roll your chicken around the stuffing and secure in at least two spots with your kitchen twine to keep everything together

Once your chicken is ready, place another large oven safe saute pan on the stove and preheat to a medium heat and preheat your oven to 350 Degrees

Generously cover your chicken breasts with cinnamon to your taste liking and then place them in the saute pan to sear in that flavor

Your going to sear each side of each breast for about 2-3 minutes

Once you turn all 4 breasts to the last side, take your pan off of the stove and place it in the oven and bake in the pan for 20-25 minutes or until your chicken is cooked through

Remove from the oven and Enjoy