1 (8-ounce) ball fresh buffalo mozzarella, drained and torn into 1-inch pieces (sub dairy-free cheesier to make paleo or omit for Whole30)
Fresh basil leaves for garnish
Preheat oven to 375 degrees
In a medium bowl, whisk together eggs
In a separate bowl, combine almond flour, tapioca starch and spices
Dip a chicken breast in the egg and flip to coat both sides, shaking off excess liquid then immediately dredge in the almond flour mixture to coat evenly all over. Shake off excess and set chicken on clean plate. Continue until all the chicken is coated.
In a large oven-safe skillet, heat oil over medium-high heat. Cook chicken until golden brown and cooked through (4-5 minutes on each side).
Remove the pant from heat and ladle 1/4 cup sauce over each piece of chicken and add the cheese on top if using.
Transfer pan to oven and cook for 12-15 minutes until cheese is bubbly! I also broiled for 1 minute.