Make the garlic herb butter: In a small bowl, combine the softened butter, minced garlic, parsley, thyme, lemon juice, salt, and pepper. Mix well, then form the mixture into a small log. Wrap in plastic wrap and refrigerate for at least 30 minutes, or until firm.

Prepare the chicken: Using a sharp knife, carefully cut a pocket in each chicken breast, being careful not to slice all the way through. Once the garlic herb butter has firmed up, cut it into small pieces and stuff a portion of it into the pocket of each chicken breast. Secure with toothpicks if needed.

Coat the chicken: In a shallow dish, combine the almond flour, Parmesan cheese, paprika, garlic powder, salt, and pepper. In another shallow dish, whisk the beaten egg. Dip each stuffed chicken breast into the egg, then coat it in the almond flour mixture.

Cook the chicken: Heat the olive oil or butter in a large skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown.

Bake the chicken: Preheat your oven to 375°F (190°C). Transfer the seared chicken breasts to a baking dish and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

Serve: Let the chicken rest for a few minutes before serving. When cut open, the garlic herb butter will melt out, creating a rich sauce. Pair with keto-friendly sides like cauliflower mash or sautéed greens.