Preheat the oven to 375°F (190°C).
Prepare the chicken breasts by carefully slicing them horizontally.
Spread Dijon mustard inside each chicken pocket.
Stuff each chicken breast with slices of ham and Swiss cheese.
Season the chicken with salt and pepper.
In a shallow dish, beat the eggs.
In another shallow dish, place the almond flour.
Dip each stuffed chicken breast into the eggs, followed by the almond flour.
Heat olive oil in a skillet over medium heat.
Sear each chicken breast for about 3-4 minutes on each side.
Transfer the chicken to a baking dish and bake for 20-25 minutes.
Let the chicken rest for 5 minutes before serving.
