Preheat oven to 350 degrees.
Coat a 9-x 13-inch baking dish with coconut oil. Season both sides of chicken with salt, pepper and garlic powder.
In a shallow bowl, lightly beat the egg. In another shallow bowl, place almond flour/meal. Next, layer basil leaves and sliced roasted red peppers evenly on each chicken fillet then gently roll up and secure with a toothpick.
Dredge each piece of chicken first in egg and then in almond flour/meal; place them on prepared baking dish, seam sides down. Bake for 30 to 35 minutes or until chicken is golden brown on the outside and juices run clear.