Method

• Preheat oven to 200 degrees C.
• Butterfly the chicken breast and place on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side.
• Open breast to form two flaps. Place 1/2 of the ham and cheese on one side of each breast half, leaving a 1/2 border. Fold chicken over filling.
• In a shallow bowl, whisk egg 
• In a shallow plate, combine 2 Tbsp almond flour, parmesan cheese, salt and pepper.
• Carefully dip each piece of chicken first in egg mixture, then in crumb mixture to coat.
• Place chicken on baking sheet.
• Combine melted butter and oil, and drizzle half over chicken; flip and drizzle remaining on other side.
• Bake about 30 minutes, turning once halfway through cooking time, until lightly browned on the outside and cooked through.
• Serve with lemon wedges and large mixed salad.

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