Step 1

Place the chicken breasts between two sheets of parchment paper or cling wrap and pound until they are bout 1/4 inch thick.

Step 2

Lay two slices of Swiss cheese on top of each piece. Top with a slice of ham, and then two more slices of Swiss cheese.

Step 3

Roll each chicken breast up into a tight roll, season with salt and pepper, and wrap it tightly in cling wrap to help it hold its shape. Refrigerate for one hour.

Step 4

Combine the crushed pork rinds, garlic powder, and onion powder in a large shallow bowl.

Step 5

Crack the egg into a separate shallow bowl and fork whisk.

Step 6

Heat 1/2 inch of oil love medium-high heat in a large, high sided skillet.

Step 7

Dip each chicken roll up into the egg wash and then roll about in the breading mixture.

Step 8

Fry, turning to brown on all sides until cooked through, about 5 minutes on each side. Remove each chicken roll up from the oil and place on a paper towel lined plate to help absorb any excess grease.

Step 9

Combine the cream, parmesan cheese, chicken stock, Dijon mustard, butter and parsley in a small sauce pan and bring to a gentle simmer. Taste and add salt and pepper, if desired. Let simmer for 5 to 10 minutes, or until the sauce has thickened.

Step 10

Slice the chicken roll ups and top with the sauce before serving.