Heat a skillet on medium heat.

In a large bowl combine almond flour, sea salt, and black pepper. In a small bowl crack one egg and whisk thoroughly.

Prepare all four chicken breasts by slicing them evenly straight through the middle.

Coat chicken breasts in the whisked egg, then the almond flour breading, then repeat with the rest. 

Coat the heated skillet with a generous amount of avocado oil. Lay each breaded chicken breast flat.

Cook for 7 minutes on each side. I used a stain-less steel "flipper" to flip mine. 

Once all the way cooked, let them cool on a cooling rack for a few minutes before serving. Enjoy!