# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Coating
04 - 1 cup almond flour
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 2 large eggs
→ Topping
08 - 1 cup sugar-free marinara sauce
09 - 1 1/4 cups shredded mozzarella cheese
10 - 2 tablespoons chopped fresh basil
→ For Baking
11 - 2 tablespoons olive oil
# Directions:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with olive oil.
02 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
03 - In a shallow bowl, combine almond flour, grated Parmesan cheese, and dried Italian herbs, mixing thoroughly.
04 - In a separate shallow bowl, whisk eggs until fully combined.
05 - Dip each chicken breast into the egg wash, then coat thoroughly in the almond-Parmesan mixture, pressing gently to ensure adhesion.
06 - Place coated chicken breasts in a single layer in the prepared baking dish.
07 - Bake for 20 minutes until the coating turns golden and the chicken is nearly cooked through.
08 - Remove from oven and spoon marinara sauce evenly over each chicken breast. Sprinkle mozzarella cheese over the sauce.
09 - Return to oven and bake for 8-10 minutes until cheese is bubbly and chicken reaches an internal temperature of 165°F.
10 - Remove from oven and garnish with fresh basil if desired before serving.
