Preheat oven to 400ºF. Line a baking sheet with parchment paper.

Butterfly the chicken breasts, cutting them to make two thinner pieces. Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through. Pat dry with paper towel.

In two bowls big enough to fit the chicken breast, whisk the egg in one and in the other mix together the almond flour, parmesan cheese, dried basil, dried oregano, garlic powder, onion powder, salt, and black pepper.

Dip each chicken breast into the beaten eggs, then coat it with the almond flour mixture (both sides of chicken breast). Repeat for each chicken breast.

Put the chicken onto the baking sheet and bake for 12 minutes on one side. Then flip each chicken breast and bake for 12 more on the opposite side.

Remove from the oven to add the marinara sauce and mozzarella cheese then place back into the oven. Turn the oven to broil.

Broil for a few minutes, until the cheese is melted. Keep an eye on it.

Garnish with julienned fresh basil leaves and serve over pasta and sides of your choice.