I prefer to use ghee in place of olive oil in this dish because ghee has a higher smoking point. This way I know the oil won’t burn and oxidize while I’m cooking. You will have leftover spaghetti sauce. You can store it in the freezer for later use.
For the Noodles:
2 pounds zucchini, cut into noodles using a noodle slicer
1/2 teaspoon Celtic sea salt
For the Chicken:
4 boneless skinless chicken breasts, pounded (click here for a great how-to video)
Place zucchini noodles in a colander and season with salt. Toss. Let sit for 20 minutes. Place a clean dish towel on the counter and pour zucchini on to towel. Fold towel over zucchini and gently press to dry noodles.
Preheat broiler to high. Season chicken with sea salt. Place flour in one flat-bottom dish and the eggs in another. Heat large skillet over medium heat for 2 minutes. Add ghee, melt, and swirl to coat. Dip chicken into the eggs, then the almond flour and place into the pan. Repeat with remaining chicken pieces. Cook, without moving, for 4 minutes until bottom is golden brown. Flip chicken and cook another 4-5 minutes until second side is golden brown. Remove and place on a cooling rack set over a large baking sheet (this keeps the crust from getting soggy). Place a piece of mozzarella (or some shredded Pecorino Romano) on each piece of chicken. Broil until melted.
Meanwhile, heat olive oil and garlic in a medium saucepan over medium heat. When garlic begins to sizzle, add tomatoes, salt and Italian seasoning (try to stand back a bit, as the sauce may splatter). Simmer on low for 10 minutes.
Wipe now-empty skillet with paper towels and pour 2 tablespoons olive oil in pan and heat over medium heat. Add zucchini noodles and using a pair of tongs, toss, until hot, about 2 minutes.