Preheat the oven to 400°F and line a baking sheet with parchment or foil. Lightly grease the surface with olive oil or cooking spray.

Pat the chicken breasts dry with paper towels and set aside.

In a shallow bowl, combine the parmesan cheese, almond flour, minced garlic, garlic powder, Italian seasoning, salt, and black pepper. Mix until evenly combined.

In a separate shallow bowl, add the beaten eggs.

Dip each chicken breast into the eggs, turning to coat and letting any excess drip off.

Press each egg coated chicken breast into the parmesan almond flour mixture, turning and pressing so the coating adheres evenly on all sides.

Arrange the coated chicken breasts on the prepared baking sheet, leaving space between each piece.

Lightly spray or brush the tops of the chicken with olive oil.

Bake for 25 to 30 minutes, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F.

Let the chicken rest on the pan for 5 minutes before serving.