1.

Preheat oven to 180c

2.

Butterfly each breast by slicing the breast in half. Then place some cling film over the chicken and pound the breasts with a rolling pin to make them thin and even.

3.

Place the ham and cheese slices on top of each chicken breast and wrap short-ways to make a swirl.

4.

Combine the mustard and mayonnaise

5.

Combine the almond flour, coconut flour, garlic powder, paprika, salt and pepper.

6.

Spread the mustard mixture all over the top and sides of the chicken swirl.

7.

Sprinkle a thick layer of the flour mixture over the mustard mixture, and then place on a baking tray.

8.

Cook for about 25-30 minutes until cooked through.