• Blend the pork rinds into a powder. Pour into a shallow bowl and set aside.
• Season the chicken breast with garlic powder, salt, and pepper.
• Lay out plastic wrap and place a piece of chicken down. Cover with the plastic wrap loosely a beat using a rolling pin or meat mallet to flatten. It should be think but not see through.
• Place three slices of swiss down and then half of the ham. Cover with three more slices of swiss and carefully roll the chicken back up. Use the plastic wrap to help with the initial fold.
• Twist the ends and place the chicken into the freezer on a plate for 30 minutes. Repeat with the other chicken breast.
• Prepare 3 shallow bowls. One with the coconut and almond flour combined, one with the 2 eggs whisked, and one with the pork rinds. Set them in this order.
• Heat a heavy bottomed pot or cast iron on the stove and fill with a few inches of oil, enough to reach halfway up the chicken breast.
• Dip the unwrapped chicken into flour, then egg, then pork rinds. Pressing in the pork rinds as you go. Repeat with the second piece of chicken.
• Place the chicken into the hot oil (oil around 325 degrees), and cook until brown on one side. About 3-5 minutes. Flip the chicken and repeat on the other side. Check that the chicken is 165 degrees. If not, place the fried chicken onto a baking sheet and bake at 375 until done.
• Repeat with both pieces of chicken and serve fresh and hot with the prepared dijon sauce.

Sauce Directions:

• In a saucepot heat the butter and garlic to medium and slightly brown to a light toffee color.
• Combine the mustard, almond milk, and salt with the browned butter and continue simmering on medium low.
• Add in the xanthan gum and simmer for 2-3 minutes until thickened. Pour in the cheese and continue stirring, the mixture should get just a bit thicker.
• Slice the chicken and serve with a drizzle of the dijon sauce.