Grind the almonds with 1 tablespoon of gluten-free flour (to prevent the oil from the almonds from creating the beginnings of almond butter) until fine using a food processor.

Mix the ground almonds with the grated Parmesan, salt, pepper and herb de provence.

Slice the chicken lengthwise about 1/3 of the way through to the other side. You are trying to make a little pocket in the side of the chicken.

Chop the sun-dried tomatoes and mix them with the goat cheese until the tomatoes are evenly distributed in the cheese.

Stuff 1/4 of the goat cheese mixture into each of the chicken breasts. Press the goat cheese into the pocket in the chicken and try to press the opening of the chicken together.

Set up the chicken coating station by putting the almond and Parmesan mixture in a pie plate, or other deep plate, and do the same for the gluten-free flour. Beat the eggs in a medium shallow bowl. This will get you ready to have your chicken coating station all set.

Take the stuffed chicken breast and put it in the plate with the gluten-free flour, turning it to coat. Then dip it in the beaten egg to coat it. Next place it on the almond and Parmesan cheese mixture. With a dry hand, move the mixture so that it covers the chicken breast. Make a little pile of mixture on top and press it lightly into the chicken breast. Press the mixture into any area that appears wet with egg. Once it is generously coated, lift the chicken breast out of the mixture and shake gently to remove any excess. Place chicken on a foil lined baking sheet. Repeat this with the other chicken breasts.*

Drizzle 1/2 tsp of sun-dried tomato oil on each chicken breast and bake at 400 degrees F for approximately 30 minutes or until the coating is golden brown and the chicken is no longer pink if you cut into it.