Starting on the thick side of the chicken breast, make a lengthwise horizontal cut into the breast, stopping before cutting all the way through. Fold it open. Place the butterflied chicken breasts in a zip top bag or between two pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizing mallet until it's about ¼ inch thick. Repeat with the remaining chicken breasts.
Combine almond meal, Parmesan, paprika, oregano, garlic powder, salt and pepper in a shallow dish. Stir all the ingredients together.
Whisk together 2 eggs in a separate dish.
Dip the chicken breasts into the egg, then almond meal mixture. Place on a sheet pan lined with a non-stick mat.
Bake for 20-25 minutes until chicken is golden brown and cooked all the way through.
Recipe by Sarah 'n Spice at https://sarahnspice.com/almond-parmesan-crusted-chicken/