• Place chicken breasts in a plastic bag and pound to a uniform thickness with a meat mallet. (About ½”.). Alternatively, place the chicken breasts on a plastic cutting board. Carefully slice horizontally into two thin pieces.
• Optional step: Heat 1 cup of water over medium heat and stir in salt until the salt dissolves. Transfer to a medium bowl and fill the bowl with cold water. Add chicken breasts and allow to brine in the refrigerator for 45 minutes.
• Preheat an Air Fryer to 390 degrees or the oven to 425.
• Place the almond flour, parmesan cheese, Italian Seasoning, salt, and pepper in a large bowl.
• Place the eggs in a separate bowl and beat well.
• Drain the chicken and pat dry with paper towels. Coat with the egg mixture and then dredge in the almond flour mixture. 
• The mixture will not stick as well as traditional flours and breadcrumbs, so you may have to use your fingers to gently press the coating into the chicken.
• Repeat with remaining pieces.
• Spray both sides of the chicken well will oil.

Air Fryer Instructions

• Add the chicken to the air fryer and cook for 10 minutes or until golden brown. (Cooking times can vary by air fryer brand.)
• Carefully flip with a spatula. Re-spray and cook for an additional 5 minutes, until cooked through.

Oven Instructions

• Place the chicken on a parchment-lined baking sheet. Cook for 12 minutes, or until golden brown.
• Flip with a spatula. Re-spray and cook for an addition 5 minutes, until brown and cooked through.

Add Cheese

• Top each chicken piece with pasta sauce and fresh mozzarella. 
• Return to the air fryer or oven and cook for two more minutes, until the chicken is cooked through and the cheese is melted.