Cut the chicken lengthwise, as if you are butterflying it, but cut it all the way through. This will leave you with 4 thinner chicken breasts. Put plastic wrap on the chicken and beat it with a meat mallet until it's about 1/4-inch thick.

Spread 1 teaspoon of dijon mustard on each chicken breast, then top with 2 slices of ham and 1 slice of Swiss cheese.

Cut 4 12x12-inch squares of plastic wrap and place a chicken breast on each square. Roll one of the chicken breasts tightly, then secure it with plastic wrap. Repeat with the other breasts.

Place the rolled chicken in the fridge to chill for 1 hour.

While the chicken is in the fridge, set up the breading stations. Put the beaten eggs in one bowl, and the almond flour, parmesan, Italian seasoning, garlic powder, salt, and pepper in the other.

Remove the chicken from the plastic wrap. Place it in the eggs until covered, then put it in the breading. Make sure the chicken is well coated.

Put the breaded chicken in the freezer for 15 minutes to help the coating stay on the meat.

While the chicken cools, preheat your oven to 400F and grease an oven-safe dish with melted butter.

Put the chicken in the dish, and bake for 25-30 minutes, until the meat has an internal temperature of 165F.