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1.
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Preheat the oven to 450 F.
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2.
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Line a rimmed baking sheet with parchment paper.
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Drizzle with a thin layer of oil and rub with your fingers to grease the pan.
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3.
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Combine the ground almonds and Parmesan in a shallow bowl.
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Place the beaten eggs in a second bowl.
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Season the chicken generously with salt and pepper.
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Dip each breast in the eggs, and then in the almond mixture.
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Press the crumbs into the chicken and make sure the breasts are well-covered, shaking off any excess.
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Place on the greased baking sheet.
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4.
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Bake the chicken for 10 to 12 minutes, until the coating is beginning to brown.
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Carefully flip, and continue to cook until the chicken is firm and cooked through, 5 more minutes.
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5.
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Meanwhile, heat 2 tablespoons of olive oil in a large saucepan.
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Cook the garlic and chili flakes, keeping an eye on it, until sizzling and beginning to turn golden brown, about 1 minute.
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Add the tomatoes and 1 teaspoon salt.
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Simmer over medium heat, stirring occasionally, until soft and most of the liquid has been released, about 15 minutes.
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Smush the tomatoes with the back of your spoon or spatula while cooking to release the juices.
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Stir in half the basil and set aside.
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6.
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Top the baked chicken with the mozzarella slices, followed by the tomato sauce.
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Alternately, you can transfer the chicken to the skillet, nestle it in the sauce and top with the cheese.
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7.
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Return to the oven and cook until the mozzarella is melted, 5 more minutes.
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Garnish with the remaining basil and serve immediately.
