24ouncesmarinara saucedivided (look for a brand with no sugar added)
1cupshredded mozzarella cheese
¼cupchopped fresh parsley
Preheat oven to 400° F. Cut chicken breasts in half lengthwise. Place one half in a large Ziploc bag and seal. Pound with the flat side of a meat mallet until about ⅓-inch thick and 3 to 4 inches wide. Remove from bag and repeat for remaining breast halves.
In a large bowl, stir together almond flour, ⅛-cup Parmesan cheese, Italian seasoning, salt, and pepper. Set aside.
Lightly beat eggs in a medium bowl. Dip and coat both sides of a chicken breast, then dredge into almond flour mixture until both sides are evenly coated. Repeat for remaining chicken breasts.
Heat oil in a large oven-safe non-stick pan over medium-high heat. Add breaded chicken breasts and cook 3 minutes, or until bottoms are golden brown. Rotate and brown other sides. Remove pan from heat.
Reserve 1-cup of marinara sauce. Pour remaining sauce into the pan. Add browned chicken breasts in a single layer, leaving at least 1-inch between them.
Spoon remaining marinara sauce over the centers of the chicken breasts. Sprinkle with mozzarella and remaining Parmesan cheese.
Bake uncovered 17-20 minutes, or until the internal temperature of chicken reaches 165° F. Remove from oven and let rest 3-5 minutes before serving.