These taste incredible! The great news? You can indulge without feeling guilty!

Preheat your oven to 350°F (175°C).

In a shallow dish, mix together the almond flour, garlic powder, onion powder, salt, and pepper.

Dredge each chicken breast in the almond flour mixture, ensuring they are well-coated.

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.

In a small saucepan, combine the heavy cream, chicken broth, Dijon mustard, and paprika. Heat over medium heat, stirring until well combined and slightly thickened.

Place the browned chicken breasts in a baking dish. Top each breast with a slice of ham and a slice of Swiss cheese.

Pour the cream sauce over the chicken, ensuring it is evenly distributed.

Sprinkle the grated Parmesan cheese over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Garnish with chopped fresh parsley before serving.

For a different flavor profile, try using smoked ham or Gruyère cheese in place of the Swiss. If you prefer a bit of spice, add a pinch of cayenne pepper to the cream sauce. For a more traditional breading, you can substitute the almond flour with crushed pork rinds. This dish can also be prepared ahead of time and stored in the refrigerator, then baked just before serving.