This tastes amazing, I’d savor it from morning till night.

1. Begin by pounding the chicken breasts to an even thickness for uniform cooking.

2. In a shallow dish, combine the almond flour, Parmesan cheese, parsley, thyme, garlic powder, onion powder, salt, and black pepper.

3. In another bowl, whisk together the eggs and heavy cream to create an egg wash.

4. Dip each chicken breast into the egg wash, ensuring it’s fully coated, then dredge it in the almond flour mixture, pressing gently to adhere.

5. Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts, cooking for about 5-7 minutes on each side, or until golden brown and cooked through.

6. Remove the chicken from the skillet and place on a paper towel-lined plate to drain any excess oil.

7. Serve hot, garnished with additional fresh herbs if desired.

For a spicier kick, add a pinch of cayenne pepper to the almond flour mixture. If you have picky eaters, consider using chicken tenders instead of whole breasts for smaller, more manageable pieces. You can also experiment with different herbs, such as rosemary or basil, to suit your family’s taste preferences. For an oven-baked version, place the coated chicken on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, or until cooked through and crispy.