Preheat oven to 350°F. Prepare baking dish by spraying with cooking spray.
Butterfly the chicken open and pound to ¼” thick. Season with salt and pepper.
Place 1 slice of ham and 1 slice of cheese on each piece of chicken.
Roll up tucking the ends in and secure with a toothpick.
Combine butter and garlic in a small dish. Mix almond flour and pork rinds in a separate bowl. Roll chicken in the butter and then the almond/pork rind mixture.
Place in a baking dish and spray chicken with cooking spray. Bake uncovered 35-40 minutes or until chicken reaches 165°F.
Sauce
While chicken is cooking, melt cream cheese in a medium skillet.
Add in cream, Dijon, bouillon, Worcestershire and chicken broth. Stir until smooth and bring to a simmer. Let simmer uncovered until thickened, about 5 minutes.
Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste. Serve over chicken.
Video
Notes
Be sure chicken is cooked to an internal temperature of 165˚F for safe consumption.
Use a sharp fillet knife to butterfly the chicken.
Refrigerate leftovers for up to 4 days and freeze in an airtight container for 4-6 months.