Preheat oven to 430°F.
In a medium saucepan, add and heat olive oil over medium heat and sauté chopped onions until translucent. Then, add Passata, water, bay leaf, parsley, basil, oregano, salt and pepper. Bring to a boil. Once it begins to boil, reduce heat to low and let it simmer for 15 minutes.
Slice the chicken breasts in half, lengthwise, and lightly pound with a meat mallet. Season the chicken with salt and pepper on both sides and set aside.
In one shallow bowl, add eggs and whisk. In a second shallow bowl, add almond meal, oregano, parsley, garlic powder, onion powder, Parmesan cheese, paprika, salt, and pepper.
Coat each chicken slice in egg, shaking off any access, then in the almond flour mixture. Make sure that both sides are fully coated. Add the coated chicken in a single layer in a baking dish lightly coated with olive oil.
Bake chicke for 20 minutes. After 25 minutes, Add half of the sauce in the baking dish and flip the chicken over to the other side. bake for another 10 minutes. Internal temperature of chicken should reach 165F, so the baking time may slightly vary depending on the thickness of the chicken.
Once the chicken has cooked all the way, remove from oven and let rest for about 5 minutes. Serve over your favorite pasta add remaining sauce over pasta, if desired.