Preheat oven to 350F. Pulse the pork rinds, flaxseed meal, parmesan, garlic, and salt in a food processor to create a fine crumb. Set aside.

Halve each chicken breast lengthwise and lay them in a casserole dish. Season with salt and pepper.

Place the ham slices 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 the melted butter over all and mix it into the crumb topping with a fork — the topping will clump together a bit.

Bake uncovered for 40–45 minutes, or until the topping has browned and sunk into the melty cheese and the chicken has reached an internal temperature of 165F.

While the casserole is baking, whisk together the mayonnaise and Dijon mustard, adding a little bit of chicken broth for a thinner sauce.

Cut the casserole into pieces and serve with the sauce.