• Cover the chicken breast in lemon. Allow to sit for about 3 minutes before washing thoroughly and drying properly. Alternatively, you can simply wash the chicken breast with water and dry with a paper towel.
• Use the minced garlic, pepper, and salt to season the chicken breast. Cut the ham and cheese in slices that are large enough to cover the chicken breast.
• Place the slices of cheese and cheese on top of the chicken. Roll and tuck the ends of the chicken, fastening it securely with a toothpick.
• Get 3 strips of bacon ready and use them to wrap up the rolled breast.
• Spray a skillet with cooking spray and set over medium-high heat.
• Put in the bacon-wrapped rolled chicken and sear for 5 minutes. Flip the other side and allow to cook for 5 minutes too. Remove when all sides turn brown.
• Alternatively, you can coat the rolled chicken breast with beaten egg before rolling it in about 3 tablespoons of almond flour. Cover the chicken completely with almond flour then fry for 3 minutes. Remove when it is completely brown.
• Allow it to sit in the pan for an extra 2 minutes before taking off the toothpick. Place on top of lettuce and enjoy

Notes:

• If you choose to use almond flour for coating, make sure to use egg to coat the chicken breast first in order to keep the almond flour from burning. Almond flour has a tendency to burn faster than wheat flour. If you do have your chicken coated with almond flour at the beginning, the almond flour will get burnt even before the chicken cooks.