For the chicken cordon bleu:

Preheat your oven to 375 then season both the outside and the inside of your chicken breasts with some salt and pepper.

Roll ham and Swiss cheese, and stuff inside of the chicken breasts, then secure them close with toothpicks.

In a large shallow bowl, whisk your egg, in another bowl, combine pork rind crumbs, more salt and pepper, parsley, garlic and onion powder.

Dredge the chicken in the egg, then straight into the seasoned pork rind crumbs.

Once finished, add the chicken to a lightly greased cast iron skillet, casserole dish, or baking sheet lined with parchment.

Bake for 35 to 45 minutes until the internal temperature reaches at least 165.

For the creamy dijon sauce:

In a saucepan, melt butter over medium-low heat. Add heavy whipping cream and whisk together.

Add in the white wine, and whisk together. (If you don't like to cook with wine, you can substitute for chicken stock or broth.)

Now, add in Dijon mustard. Stir every so often while the sauce gently simmers for about 5 to 8 minutes.

Slowly add in the freshly grated parmesan cheese whisking so a sauce can form.

Taste the sauce, add salt and pepper to taste.

Finally, slowly whisk in a small amount of xanthan gum, being careful not to add too much too fast, because you don't want the sauce to form lumps. (You don't need a lot of xanthan gum, it will thicken up quickly.)

When done, pour the sauce on top of the chicken, then garnish with fresh parsley. Enjoy!