4 Large Chicken breasts
8 Slices Swiss Cheese
8 Slices Deli Ham
2 TBSP Heavy Cream
For The Breading:
1 Cup Pork Rinds, crushed
½ Cup Grated Parmesan Cheese
1 tsp Paprika
1 tsp Garlic powder
1 tsp Onion Powder
½ tsp Pepper
1 TBSP Dried Parsley
For The Sauce:
6 TBSP Butter
½ Cup Chicken Broth
1 Cup Heavy Cream
2 TBSP Dijon Mustard
1 Cup Shredded Parmesan Cheese
1 oz Cream Cheese
1 tsp Thyme
½ tsp Pepper
Pinch of salt
Make the breading by mixing together all breading ingredients listed above onto a plate, shallow bowl or bag and set aside.
In a separate bowl, combine 2 eggs and 2 TBSP Heavy Cream and whisk until beaten and set aside.
Butterfly each chicken breast long ways and beat until flattened. Season each breast on both sides with salt and pepper.
With the inside of the breast facing up, lay down 2 slices of cheese overlapping each other to fit and do the same with 2 slices of Deli Ham and lay on top of the cheese.
Starting at the bottom with the smaller end of the chicken breast, start rolling up the chicken with the ham and cheese inside and place toothpicks to hold together if needed.
Dip each chicken breast into egg wash and then into the pork rind mixture and place into the Air Fryer with the ends that meet facing down.
Spray chicken with cooking spray and place in an Air Fryer at 400 degrees for 8-10 minutes. Once done, flip each breast and spray with cooking spray and cook for another 8-10 minutes.
While your chicken is cooking, you can make the sauce.
In a saucepan on medium low heat, add in the butter, heavy cream, and chicken broth. Once this gets warm then add in the shredded cheese and the remaining ingredients. Simmer on low for about 5 to 10 minutes until the sauce has thickened, whisking during. Remove from heat
Once your chicken is done, pour sauce over chicken
Serve with Cauliflower Rice and Veggies.
Serving Size 5 oz
Macros Per Serving:
Net Carbs: 1.8 Fiber: <1 Total Carbs: 2 Protein: 55 Fat: 52 Calories: 680