Instructions

• Place one chicken breast between two pieces of plastic wrap or in a resealable bag and pound to 1/4-inch thickness; repeat with remaining breasts. Evenly sprinkle the 1/2 teaspoon salt over both sides of all six breasts.
• Divide the 2 cups almond flour into two roughly equal portions. Put one portion in a shallow dish for initial dusting.
• Whisk the 3 eggs in a second shallow bowl until smooth.
• In a third shallow bowl, combine the remaining almond flour portion with the 1/2 cup grated parmesan cheese, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
• Lightly coat both sides of each chicken breast with the almond flour from the first dish, shaking off any excess.
• Dip each almond-dusted breast into the whisked eggs, letting excess egg drip off, then press both sides into the parmesan/almond flour mixture so each piece is fully coated. Place coated breasts on a plate and repeat until all are coated.
• Heat the 2 tablespoons oil in a large non-stick skillet over medium heat until shimmering. Working in batches if necessary, add the coated chicken and fry 2–3 minutes on the first side, then flip and fry another 3 minutes, or until golden brown. Transfer the fried breasts to a plate lined with paper towels to drain.
• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Arrange the fried chicken on the prepared baking sheet. Divide the 2 cups keto marinara sauce among the breasts, spreading enough to cover the top of each. Top each breast with the sliced mozzarella (use the 1 1/2 cups, about 2–3 slices per breast). Evenly sprinkle the 1/3 cup parmesan cheese over the mozzarella.
• Bake for 10–15 minutes, or until the mozzarella is melted and slightly golden on top.
• Remove from the oven and serve immediately.