• Preheat oven to 350 degrees. (Omit if you are cooking in an air fryer.)
• Place the chicken in a zip-top bag. Using a meat mallet, pound to ¼-inch thickness.
• Season on both sides with salt and pepper. (I used ½ teaspoon each.)
• Place a piece of chicken on a clean plate and top with ½ ounce each of ham and cheese.
• Roll the chicken up and secure with toothpicks.
• Place the eggs in a shallow bowl. In another bowl, combine the Parmesan cheese, almond flour, and Italian seasoning.
• Dip the chicken in the eggs and then coat with the breadcrumb mixture, pressing the mixture firmly to the surface of the chicken with your hands.

Air Fryer Instructions

• Place the chicken in the air fryer seam side down. Spray with oil. Cook at 400 for 8 minutes. Flip and re-spray.
• Cook for another 6 to 10 minutes, until the crust is golden brown and the internal temperature of the chicken is about 160 degrees. Rest for 10 minutes and serve.

Skillet/Oven Instructions

• Heat a large skillet to medium-high and add oil. Cook the chicken for 4 minutes, until browned on one side. Flip and cook for 3 minutes longer.
• Transfer to a baking dish and cook until the chicken is cooked through, about 7 to 10 minutes longer.

Oven Only Instructions

• Spray a baking dish with oil. Place chicken seam side down. Spray the top and bake for 30 to 35 minutes or until the internal temperature is about 160 degrees. Rest for 10 minutes and serve.

Sauce

• While the chicken cooks, melt the butter in a saucepan over medium heat.  Add broth, heavy cream, and cream cheese, and cook until the cream cheese is melted. 
• Stir in Dijon mustard and Parmesan cheese and simmer over low heat for about 5 to 7 minutes, until the cheese melts and the mixture has thickened. Season to taste with salt and pepper.