Chicken Parmesan

4 chicken breasts
4 slices provolone
3/4 C grated Parmesan
1 egg, beaten
8 oz can tomato sauce
2 T almond flour
1 t Italian seasoning
salt and pepper
1 T fresh minced basil
* preheat oven to 375*
1. Pound chicken breasts to 1/2 inch thickness and set aside
2. Combine Parmesan and almond flour in a shallow bowl. Put beaten egg in another shallow bowl. Dredge chicken in egg and then Parmesan mixture and place in a baking dish. Bake for 20-25 minutes or until chicken is no longer pink and breading has browned. Cover each breast with a slice of cheese for the last few minutes.
3. In a small saucepan, combine tomato sauce and spices. Allow to simmer while chicken bakes.
4. Top with a spoonful of sauce, and sprinkle with Parmesan and basil and serve.
