Place a boneless skinless chicken breast in a plastic bag and pound with a meat tenderizer or rolling pin until it is an even 1/2" thickness throughout.

Add tapioca flour to dish #1. Whisk eggs in dish #2. Add almond flour, parmesan cheese, Italian seasoning, garlic powder, paprika, salt, and pepper to dish #3.

Dip each chicken breast in the tapioca flour and shake off any excess flour. Then dip in the egg mixture. Allow excess egg to run off the chicken before setting it in the seasoning. Then generously coat the chicken in the seasoning.

Tear off a piece of parchment paper twice the size of a baking sheet and fold the paper in half. Open the parchment paper so half of the paper is on the sheet. Place your coated chicken breasts on the inside half of the parchment paper.

Fold the open half of the parchment paper down over the chicken breasts and gently roll with a rolling pin. This will help adhere the coating to the chicken.

Bring a frying pan to medium/high heat and add 2-3 tablespoons of light olive oil. Tilt the pan to spread the oil throughout the pan. Lay the chicken inside the pan and cook undisturbed for 3-4 minutes or until the underneath turns golden brown. After about 2 minutes, drop in several pats of butter around the chicken for added flavor.

Flip the chicken breasts over and continue to cook for additional 3-4 minutes. Begin checking the internal temperature with a meat thermometer. Remove from heat as soon as the internal temperature reaches 165°F. This will ensure your chicken is juicy on the inside and not overcooked. Close your parchment paper on your baking sheet and place your cooked chicken on top.

Spread several spoonfuls of your favorite marinara sauce over your chicken breasts. Do not spread the sauce all the way to the edges of the chicken. This will keep them from getting soggy.

Thinly slice your mozzarella cheese and place on top of the marinara sauce.

Set your oven to broil on low and place the tray of chicken on the middle rack. Watch it carefully and allow it to broil for 2-3 minutes until the top of the cheese starts to toast lightly. Do not broil on high or the parchment paper, and chicken can quickly burn.

Note: Parchment paper tolerates temperatures up to 425°F. If your oven runs hot, even on the low broil setting, replace the parchment paper with aluminum foil under your chicken. Parchment paper does fine in my oven when set to Low Broil. Keep your oven light turned on and watch it while it broils. If the paper appears to start burning, remove the pan immediately.

You can serve your chicken parmesan over your noodles or pasta of choice. Zucchini zoodles are my favorite and a great low-carb option.

Use a spiralizer to cut your zucchini noodles. This is my favorite electric spiralizer which makes quick work of it. Place your zoodles on a plate, sprinkle with a dash of salt, and microwave for 1 minutes. Pat off any excess moisture with a paper towel.

If your chicken breasts are very large, you can cut them in half for individual portions. Layer your zoodles, chicken breast, marinara sauce, shredded parmesan cheese, and fresh-cut basil. Enjoy!