Preheat oven to 400 F. Grease a baking sheet.

In a food processor, Magic Bullet pulse the pork rinds, two-thirds of the Parmesan cheese, garlic power, and sea salt. Place in a shallow bowl.

In a small bowl, combine the mayonnaise and haf the mustard.

Cut chicken breasts lengthwise to form a pocket. Each chicken piece should weigh approximately 3 ounces.You may need to halve the breasts widthwise first and then cut the pockets if you have large chicken breasts. Fold the cheese in half and place in the pocket. Repeat with ham. Close the pocket and secure with 2 toothpicks.

Spread the mayo-mustard over the chicken pockets, then dredge in the crumb mixture, pressing crumbs into chicken well to coat.

Place on prepared baking sheet and bake 25-30 minutes or until golden brown and internal temperature reaches 165 F.

While chicken cooks, make the Dijon cream sauce. Add butter to a small saucepan over medium heat. When melted, whisk in remaining Dijon and heavy cream. Slowly add the remaining Parmesan, whisking to incorporate.   

Serve chicken topped with sauce.