Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or brush it lightly with oil.

In a medium bowl, stir together the grated Parmesan, almond flour, minced garlic, and a pinch or two of salt and pepper until evenly blended.

Brush each chicken breast with about 1/2 tablespoon olive oil so the coating will stick.

Press each oiled breast into the Parmesan mixture, coating both sides and the edges. Pat firmly so the crust adheres.

Place the coated breasts on the prepared baking sheet, leaving space between them for even browning. Drizzle the remaining olive oil over the tops if you like extra color.

Bake for 25 to 30 minutes, until the crust is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from the oven and let rest for 5 minutes before serving.