Preheat the oven to 175°C.
Combine the almond flour, salt and pepper in a bowl and dredge the chicken breasts in the flour, making sure to evenly coat it on all sides.
Heat the olive oil in a large cast iron skillet. On medium high heat, sear the chicken breasts until golden on both sides and then transfer to a plate.
Add the chopped onion and garlic to the skillet and cook for 3 minutes until the onion begins to soften. Add in the sundried tomatoes, cherry tomatoes, almond milk and chicken stock and bring to a boil and let cook for about 5 minutes so that the sauce can begin to thicken.
Return the chicken breasts to the pan and then place the entire skillet in the oven to bake for approximately 15 minutes until the chicken breasts are completely cooked through.
Once the chicken is cooked, remove the skillet from the oven and stir in the chopped basil.