• Preheat oven to 450° F.

Prepare the Chicken

• Butterfly your chicken breasts.*
• Place your butterflied chicken breast between 2 pieces of plastic wrap and pound out to an even ½" thickness.
• Slice your chicken breasts in half, down the center line longways (basically through the spot that you stopped at when you were butterflying). This will leave you with 4 thin, chicken breast sized halves.

Bread the Chicken

• In a medium bowl, whisk together eggs and water until just frothy on top. Set aside.
• In another shallow bowl, or on a plate, mix together almond flour and ranch seasoning packet. Set aside.
• Dry off chicken breast halves with a paper towel. Dip in egg wash, then let excess drip off thoroughly before coating in almond flour/ranch mixture. PRO TIP: simply place chicken breast on the flour/seasoning mix and use clean hand to cover the top with the mixture. Press the mixture into the top of the chicken with your clean hand, which will also press the chicken into the mixture on the backside. The less flipping and touching you do, the more likely it is that your breading will stick.
• Repeat for each chicken, setting aside until all are complete.

Bake the Chicken

• Prepare a rimmed baking sheet with foil. Place a cooling rack on top, and oil generously with olive oil and a basting brush.**
• Place each chicken with space in between on the cooling rack. Bake for 16-18 minutes, or until breading looks like it's starting to brown, and chicken is cooked through.
• Turn oven to broil on high, and broil each side of the chicken for about 2 minutes for maximum browning.
• Enjoy!