Chop the spring onions and parsley finely and mix it with the ricotta cheese

Season chicken breast with salt and pepper. Cut a deep slit into each breast, without cutting all the way through - more like a pocket. Stuff each breast with the ricotta mixture and use a toothpick to keep the edges sealed.

Set up two large bowls. In the first, mix the almond flour and grated hard cheese with mix herbs. In the second, beat the eggs thoroughly with a fork.

Working with a chicken breast at the time, carefully dip it into the beaten eggs and then in the bread crumbs.

Place an oven proof pan over medium heat and add the 3 tbsp olive oil. Once oil is hot, add the coated chicken and sauté 4 min per side or until golden brown on each side.

Pour the marinara sauce around the chicken and spoon some over the chicken breast as well. Sprinkle the mozzarella cheese over and bake uncovered at 200°C for 15-20 min, or until the thermometer shows the chicken is cooked. Garnish with freshly chopped basil.