Directions 9 steps | 70 Minutes
Make the marinara sauce. Heat the olive oil in a sauce pan over medium heat. Add onion and cook for 4-5 minutes. Add garlic and cook for 2-3 more minutes.
Add crushed tomatoes, oregano, torn basil leaves, salt and pepper and cook at medium-low heat for about 30 minutes. Remove sauce from heat and use an immersion blender to process the sauce until desired consistency is achieved. Reserve.
Preheat oven to 425°F. Prepare the chicken. Start by slicing each chicken breast in half horizontally, ensuring both halves stay connected at the end. Season with salt. Make the coating by combining almond flour (or keto breadcrumbs), Parmesan cheese, salt and pepper in a shallow bowl.
Add the whisked eggs in a separate bowl. Place chicken in the egg wash for a couple of seconds. Using a fork or tongs, take it out of the bowl. Allow any excess of egg wash to drip off.
Dredge chicken in the cheese and almond flour mixture, pressing the chicken against the mixture so it sticks.
In a large skillet or frying pan (nonstick is ideal), heat 1/2" of oil over medium-high heat. Add chicken and fry for 2.5 minutes per side. Do not move chicken around as the coating might peel off. After 1.5 minutes, add butter on the bottom of chicken and cook for 1 more minute, this will get the chicken extra golden. Flip over and cook the remaining 2.5 minutes.
Add some marinara sauce on the bottom of an oven-safe tray and transfer chicken on top. Spread some more marinara sauce on top of the chicken breast. Top with fresh mozzarella cheese. Season mozzarella cheese with salt and pepper and transfer to the oven.
Bake in the oven until the cheese is melted and the chicken is cooked through, about 5-15 minutes, depending on the size of chicken. An instant-read thermometer inserted into the center should read at least 165°F.
Top with additional Parmesan cheese and fresh basil, if you'd like. Enjoy!