Preheat oven to 425°F. Coat a baking sheet pan with a thin layer of oil.

Finely grate Parmesan. Place in a medium bowl along with almond meal and Italian seasoning; stir to combine.

Pat the chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets.

Spread mayo over both sides of each cutlet, then dredge in the parmesan mixture, pressing to adhere. Transfer to the baking sheet.

Place chicken in the oven and bake until golden brown and cooked through, 10-12 minutes. Remove from oven.

Meanwhile, using a clean cutting board, peel and mince garlic.

Place garlic, broth, tomato paste, oil, and spices in a large ovenproof skillet. Whisk to combine the sauce and bring to a simmer over medium-high heat.

Meanwhile, wash, dry, and halve tomatoes.

Wash, dry, and pick basil leaves off the stems; discard stems and roughly chop the leaves (reserving a few whole leaves for garnish).

Chop prosciutto and mozzarella into bite-sized pieces.

Preheat oven to broil on high.

Once the sauce is simmering, add the tomatoes and basil, then stir to combine. Place chicken on top of the tomato mixture and sprinkle with prosciutto and mozzarella.

Place the skillet in the oven and broil until cheese is bubbly and slightly golden, about 5 minutes.

To serve, divide chicken and pan sauce between plates and garnish with reserved basil leaves. Enjoy!