8ozmozzarella cheesesliced OR shredded (I used half shredded, half sliced to use up leftovers - worked great!)
Prep: If chicken breasts are large, slice each in half. Season with salt and pepper.
Dry mix: Combine Parmesan cheese, almond flour, Italian seasoning, onion powder, garlic powder and salt & pepper in shallow dish. Lightly coat each chicken breast.
Egg wash: Whisk eggs, Italian seasoning, garlic powder, salt and pepper together in medium bowl. Add chicken breasts and generously coat.
Dry mix again: Dredge each chicken piece individually through dry mix to create a thick coating. Lightly press down on the chicken to create a firm layer.
Heat olive oil in large nonstick skillet over medium-high heat. Pan-fry chicken in batches until golden on both sides, not turning chicken until it releases from the pan (about 3-5 minutes per side; if turning too soon breading will fall off).
Heat oven to 425°F.
Cover bottom of baking dish with marinara sauce. Nestle fried chicken on top, then spread each chicken piece with remaining sauce. Top with cheese and bake on middle rack for 8-10 minutes, until cheese is bubbly and chicken is done.
I used a home canned Marinara made without sugar. If using a jarred sauce, make sure to pick a low carb sugar free variety with 10g NET carbs or less per cup. You can also use a can of diced tomatoes and season it with olive oil, salt, pepper, onion and garlic powder and Italian seasoning!Use only a few tablespoons of sauce for a crispier chicken OR the full half jar for a more saucy chicken; I personally prefer more sauce.