Place the chicken, almond flour, garlic powder, Italian seasoning and salt and pepper to taste into a mixing bowl, and toss to coat well.

Melt 2 Tbsp of butter in a skillet over medium high heat on the stove.

Add the breaded chicken to the skillet, and saute until the chicken is nearly cooked through and browned on both sides. Remove the chicken and set aside.

Wipe out the skillet if needed.

Pour the chicken broth and heavy whipping cream into the skillet.

Stir in the dijon mustard, and salt and pepper to taste. Simmer until the mixture thickens.

Return the chicken to the skillet, and top with the sliced ham and swiss cheese slices.

Continue to simmer the chicken until it is cooked through and the cheese has melted.

Combine the pork rind crumbs and parmesan cheese, and sprinkle the mixture over the chicken.

Place the chicken under the broiler to toast the top if desired.