Preheat your oven to 400°F (200°C).

Prepare the breading mixture by combining almond flour, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper in a shallow bowl. Mix well to ensure even distribution of the spices.

In a separate bowl, crack the two eggs and whisk them until well mixed.

Take each chicken breast and pound them to an even thickness, about 1/2 inch thick, using a meat mallet or rolling pin between two sheets of plastic wrap. This will ensure even cooking.

Dip each chicken breast first in the beaten eggs, allowing any excess to drip off, and then coat them in the almond flour mixture. Ensure they are well coated and press gently to adhere the breading.

In a large skillet, heat a generous amount of olive oil over medium-high heat. Once heated, carefully add the breaded chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. You may want to do this in batches to avoid overcrowding the pan.

Once the chicken is cooked, remove it from the skillet and place it in a baking dish.

Spoon a generous amount of sugar-free marinara sauce over each piece of chicken, then sprinkle an even layer of shredded mozzarella cheese on top.

Transfer the baking dish to the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven, garnish with fresh basil leaves if desired, and serve hot.