Mix the almond flour, oregano, rosemary, sea salt, and black pepper well in a wide shallow bowl. Set aside. Crack the eggs into a separate wide shallow bowl and whisk to blend well. Set this aside also.
Remove the “tenderloin” part from the breast pieces and flatten with a mallet to about 1/2″ thick. Butterfly cut the rest of each breast in half, and pound out the thick parts to about 1/2″ thick as well. You can trim any smaller loose pieces and use them as “chicken fingers” for the kids if you like.
Dredge each piece through the eggs, and then coat with the almond/herb mixture. Collect them all on a plate. In the meantime, get a heavy skillet heating up on medium-high heat.
Melt about 1/4 cup coconut oil in the skillet, then lay in the first pieces of chicken. Leave some room around the pieces and make sure they lay flat on the bottom so the oil touches the whole bottom as you lay them in. You want the oil hot enough to seal the chicken right away and keep things from sticking. Cook until just golden brown on one side, then turn and continue the same on the second side (which should only take a few minutes each side). The advantage of the thinner pieces here is that they will cook through before the almond flour starts to burn, leaving it bitter tasting.
Work in batches using tongs to lift and turn the pieces. You’ll notice that some bits of the breading will come off as you cook – minimize this by adding more oil if needed to keep things truly frying rather than sticking to the bottom of the pan, and scraping the pan with a metal spatula to clear the sticking bits between batches. Place the finished pieces on a paper towel as you cook the next batch, or onto a stoneware pan and keep it warm in the oven. If you’re doing a lot of chicken (like a double batch or more), then I’d also recommend changing the oil out altogether halfway through to keep it from producing a burnt taste in the later pieces.
Serve while still warm, along with a good side salad, some roasted summer squash, or some mashed cauliflower (look for this soon). Enjoy!