1poundboneless chicken breasts, trimmed and pounded to a 1/2 inch thickness
salt and pepper
1cupalmond flour for breading
2tablespoonsolive oil
1cupshredded mozzarella
1/2cupgrated parmesan
Instructions
Preheat oven to 350 degrees. In a medium saucepan, heat olive oil to medium high heat and sauté garlic and basil for 2-3 minutes. Add in pureed tomatoes, tomato paste, 1 teaspoon of salt, and a twist of fresh pepper. Bring the tomatoes to a boil while stirring in butter with a wooden spoon. Turn the heat down low, and let the sauce simmer while prepping the chicken, seasoning with a little extra salt and pepper every 10 minutes.
Season chicken breasts with salt and pepper. In a shallow bowl, spread out almond flour. Dredge the chicken breasts in the almond flour to coat. Heat olive oil on medium high heat in a sauté pan until it shimmers. Cook the coated chicken breasts for 6-7 minutes per side. Transfer to a casserole pan.
Sprinkle half of the mozzarella on the chicken breasts. Ladle sauce over the chicken, covering it, but reserving some for serving. Sprinkle remaining mozzarella cheese and parmesan over sauce and chicken. Bake in oven for 10 minutes, or until cheese is melted and bubbly. Serve with additional reserved sauce, if desired.
Notes
If you want to save a step, use a jar of Eat Happy Kitchen Tomato Basil Marinara in place of the two cans of tomatoes and tomato paste.