Preheat oven to 350°F.

Blend pork rinds, flaxseed meal, Parmesan cheese, garlic, and 1/2 teaspoon of salt in a food processor. Set aside.

Take each chicken breast and halve them lengthwise so that you have six pieces.

Lay the chicken into a 9x13" casserole dish. Season with salt and pepper.

Place the slices of ham on top of the chicken.

Layer the Swiss cheese on top of the ham.

Spread the pork rind mixture over the top of the casserole. Drizzle on the melted butter and mix it into the crumb topping with a fork. The topping will clump together somewhat.

Bake the casserole uncovered at 350°F for 40-45 minutes, until the topping has browned and sunk into the melty cheese. Test the chicken with a thermometer to ensure that the chicken has reached 165°F.

While the casserole is baking, whisk together the mayonnaise and Dijon mustard. If you'd like for your sauce to be less thick then you can add 2-3 tablespoons of chicken broth. I like it either way.

Cut the casserole into six pieces and serve with sauce.