Cut the chicken breasts in half length-ways, then in half again width-ways. Pound each piece slightly thinner to tenderize and create uniformity in thickness, so the chicken cooks evenly.

In one bowl combine the tapioca flour, water, egg, salt and garlic. Mix well to remove any clumps of flour.

In a separate bowl, combine the almond flour and parmesan cheese. Use your fingers the blend the two ingredients and break up the grated cheese into smaller pieces.

Dip the prepared chicken into the tapioca batter, then into the almond mixture to coat.

Preheat a skillet with 1/4 inch of oil. Test the temperature of the oil by placing a piece of the almond flour in the pan. If the four begins to fry, the oil is ready. Place the breaded chicken into the pan and brown on both sides.

Remove from heat and pour off excess oil.

Top with Pomi Crushed tomatoes and mozzarella cheese. Then place the skillet in the oven to melt the cheese. Remove from the oven before the cheese burns.