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Preheat your oven to 500 degrees F.
In a large mixing bowl, combine almond meal, chickpea flour, dried oregano, dried basil, dried thyme, garlic powder, sea salt, and black pepper.
Now, dredge the boneless, skinless chicken breasts in the seasoned almond meal mixture and then shake off any excess.
Heat olive oil in large oven-safe skillet over high heat.
Add the coated chicken and sear until golden-brown on both sides, about 2 minutes per side. We aren’t looking to cook through, just get a nice golden crust on the chicken.
Pour the tomato sauce over and around the browned chicken.
Sprinkle a little grated parmesan over each chicken breast.
Cover with tin foil and bake for 10 minutes.
Then, remove the tin foil, and place back in the oven for 5 more minutes, until the cheese melts and the chicken is cooked through.