Slice each chicken breast in half lengthwise, to form two thinner breast pieces. (You can pound it with a meat tenderizer, but I skip this for simplicity.) Or you can buy your chicken already sliced thin.
Dredge each chicken breast in almond flour. Place in a baking pan. Spray lightly with olive oil (I use a Misto spray bottle) or use a pastry brush and dab olive oil onto chicken breasts.
Top with about 2 tablespoons of tomato sauce. Bake for about 20 minutes.
Sprinkle with freshly grated parmesan cheese (the real, aged, good stuff from Italy). Bake 10 minutes more or until chicken is done. We like to