If you watch my stories at all, you know this meal is the staple of weekday meals in my house. I could ask the kids what they want for dinner, and the answer is usually this, and trust me, I am not complaining, I love it as much as they do, and Steve could eat like 4 of them (he may be the biggest fan of them)..they really are that good and super fast to make.


Prep Time: 15 minutes

Cook Time: 40 minutes

Serving Size: 6


  • 3 large boneless, skinless chicken breast halves (about 1 1/2 pounds)
  • 6 slices Swiss cheese 6 slices ham
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • Chopped fresh parsley, for garnish (optional)
  • Breading
  • 1 ounce plain pork rinds (6 to 8 large pork rinds)
  • 2/3 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Toothpicks


  1. Preheat the oven to 350°F. Line a medium-sized baking dish with parchment paper.
  2. Cut the chicken breasts in half lengthwise. Place on a cutting board and cover with a piece of parchment paper. Use a kitchen mallet to pound the chicken to a thickness of 1/2 inch.
  3. Top each chicken breast with one slice each of Swiss cheese and ham. Roll each breast so that the cheese and ham are locked inside the chicken. Secure with a toothpick to prevent the chicken from unrolling.
  4. Make the breading: In a zip-top plastic bag, combine the pork rinds, Parmesan cheese, garlic powder, salt, and pepper. Crush and shake until the mixture resembles breadcrumbs. Transfer the “breading” to a bowl and set aside.
  5. Place the butter in a microwave-safe bowl and microwave until melted.
  6. Dip the chicken rolls, one at a time, into the butter and coat evenly. Place the butter-coated chicken rolls in the breading bowl and coat evenly. Place the breaded chicken rolls in the prepared baking dish.
  7. Bake for 40 minutes, or until the internal temperature of the chicken reaches 165°F.
  8. Place the chicken on a plate and spoon the drippings from the baking dish over the top before serving.
  9. Garnish with parsley, if desired.


CALORIES: 373 | FAT: 22.8 g | PROTEIN: 39 g | TOTAL CARBS: 2.3 g | NET CARBS: 2.3 g


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February 27, 2018



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Jennifer Marshall

Is provolone cheese ok to use?! I’m making this tonight!! 🤤

Living With Landyn -

Hey girl!

Yes! I use provolone cheese for mine, and it is delicious! Can’t wait to hear how it turns out!



Did the pork rinds make your house smell like umm……. poo? Or was it the brand I used :/


So I’ve made this 3 times. Three! I used the Perdue thin sliced chicken breasts at Kroger (so no pounding the chicken thin) and the rest is so easy. It’s delicious and low carb. Perfect! Landyn, thank you for this recipe. It was my first introduction to you just like 2 months ago and you were making it on your stories and it looked easy and amazing and definitely was/is! I am thoroughly enjoying your IG. I’m over in East TN and plan on visiting your store when it’s done and I visit my niece in Nashville.


This is so good! Used Epic Foods salt and pepper pork rinds and skipped adding S&P to the breading…amazing!


Do you ever make this the night before? Considering it for Christmas dinner and would love to be ahead of the game as much as possible. Thanks!

Reply to  Sarah

Hi Sarah! I’m worried that making the dish the night before might dry it out. I make in the morning and saran wrap it on the baking sheet if you’d like to try that to save some time. Good luck!

Reply to  Sarah

Sarah, I have made this so many times. Making it tonight for tomorrow night! It’s great leftover so that will be similar. As far as for a dinner, I’d do as Landyn said and then cook it fresh. But my experience for everyday dinners is that it can be made ahead of time.

Nancy G

This was so delicious 😋 My kids and hubby loved it! Thank you for sharing the recipe!

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