Prep the chicken. Butterfly the chicken breasts or pound them to about 1/2 inch thick so they cook evenly. Pat very dry with paper towels. Season both sides with salt and pepper.

Set up your dredging station. In one shallow bowl, whisk the eggs. In a second bowl, mix almond flour, grated Parmesan, garlic powder, onion powder, and Italian seasoning. Aim for a 1:1 ratio of almond flour to Parmesan for maximum crunch.

Coat the chicken. Dip each piece in egg, let excess drip off, then press into the almond-Parmesan mixture. Pack it on firmly so it adheres well.

Preheat the oven. Set to 400°F (200°C). Line a baking sheet with parchment or have a baking dish ready.

Pan-fry for color. Heat a large skillet over medium to medium-high heat. Add olive oil (and a little butter if using). When hot, sear the chicken 2–3 minutes per side until golden. You don’t need to cook it through yet.

Transfer and top. Move the chicken to your baking sheet or dish. Spoon a thin layer of sugar-free marinara on top of each piece, then add shredded mozzarella. Sprinkle a little extra Parmesan if you like.

Bake to finish. Bake 8–12 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. For extra browning, broil for 1–2 minutes at the end, watching closely.

Rest and garnish. Let the chicken rest 3–5 minutes to keep the crust intact. Sprinkle with fresh basil and a crack of black pepper. Serve right away.