Slice the chicken breasts length-wise to create thinner chicken cutlets about 1/2-inch thick.

Whisk 1 egg and 1 tablespoon of water together in a bowl.

Stir together almond flour, parmesan cheese, garlic powder, and sea salt until well-combined, then transfer to a plate.

Preheat the oven to 425 degrees F.

Dredge each of the chicken cutlets in the egg mixture, then the almond flour mixture, coating each cutlet very liberally in the flour mixture.

Heat 2 to 3 tablespoons of avocado oil in a large non-stick skillet over medium-high heat.

Transfer the chicken to the skillet and cook 2 to 3 minutes per side, until both sides of each fillet are golden-brown.

Transfer chicken to a casserole dish.

Slice the fresh mozzarella cheese into ¼-inch slices and place slices on top of the pan-fried chicken.

Pour the marinara sauce on and/or around the chicken.

Transfer casserole dish to the preheated oven and bake for 15 minutes, or until chicken is cooked through. The internal temperature should read 165 degrees F for it to be fully cooked.

Serve with grated parmesan and chopped chives along with side dishes of choice. Cauliflower rice, zucchini noodles, spaghetti squash, and/or roasted vegetables are my top low-carb side dish recommendations. If you aren’t keto, you can serve with choice of pasta noodles or rice!