Place the chicken breasts between two sheets of parchment paper or cling wrap and pound until they are bout 1/4 inch thick.
Lay two slices of Swiss cheese on top of each piece. Top with a slice of ham, and then two more slices of Swiss cheese.
Roll each chicken breast up into a tight roll, season with salt and pepper, and wrap it tightly in cling wrap to help it hold its shape. Refrigerate for one hour.
Combine the crushed pork rinds, garlic powder, and onion powder in a large shallow bowl.
Crack the egg into a separate shallow bowl and fork whisk.
Heat 1/2 inch of oil love medium-high heat in a large, high sided skillet.
Dip each chicken roll up into the egg wash and then roll about in the breading mixture.
Fry, turning to brown on all sides until cooked through, about 5 minutes on each side. Remove each chicken roll up from the oil and place on a paper towel lined plate to help absorb any excess grease.
For the sauce:
Combine the cream, parmesan cheese, chicken stock, Dijon mustard, butter and parsley in a small sauce pan and bring to a gentle simmer. Taste and add salt and pepper, if desired. Let simmer for 5 to 10 minutes, or until the sauce has thickened.
Slice the chicken roll ups and top with the sauce before serving.