6 thinly sliced organic free range chicken breasts, or 3 chicken breasts butterflied
3/4 cup almond flour
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
sea salt and pepper to taste (don’t be shy on the salt)
1-1 1/4 cup marinara sauce of your choice (more if you like lots of sauce), warm on low on stove
Fresh basil leaves (if desired), parmesan cheese (optional)
Preheat the oven to 350. Heat a pan to medium high heat.
Use a plate or pie dish to mix the almond flour and seasonings.
Dip chicken in the eggs, then cover in the almond meal.
Swirl pan with olive oil and place chicken in pan. Cook until chicken releases from the pan (if you force it, the coating will come off). Flip the chicken and sear the other side.
Place the pan in the oven (or put chicken on a cookie sheet and place in the oven).
Bake for 15-20 minutes. Top with basil and marinara. Serve and enjoy