Trim chicken breast, cut into four equal pieces, and pound flatter until you have a nice even thickness. (Cover with plastic wrap first to avoid spattering.)

Beat egg and set aside in separate shallow bowl.

To make your breading, add almonds, Parmesan, and spices to food processor and grind to desired level of crumbliness. I left mine fairly coarse here, for extra crunch.

Pour into a large shallow bowl.

Dredge each piece of chicken in egg and then in almond-Parmesan mixture, then place on a greased rimmed cookie sheet.

Bake at 425 degrees for 15 minutes, then flip and cook another 10 minutes or until nicely browned and to an internal temperature of 165 degrees.

While chicken is cooking, roughly chop your tomatoes and de-seed if desired.

Saute diced onion in olive oil in a large skillet over medium heat until softened, then add garlic and saute another 30 seconds or so.

Add tomatoes, basil, and oregano and saute over medium heat until tomatoes are at your desired thickness, then add sea salt to taste.

Reduce heat to medium-low.

Add chicken to skillet on top of tomatoes, then top each piece of chicken with shredded Italian blend cheese.

Cover skillet and cook over medium-low until cheese is melted, about four minutes.

Remove cover and garnish with fresh chopped parsley (optional).

Serve chicken over chunky tomatoes.