Preparation Preheat the oven to 350 degrees and place rack into the middle position.

Finely crush the pork rinds in a food processor or place them in a ziplock bag and roll them with a rolliing pin.

Ready a 8 x 8 glass baking dish or a baking sheet lined with parchment.

Method Put the chicken on a plate and pat dry.

Cut chicken breast in half.

Season with salt and pepper, flip and do all sides.

Mix the mayonnaise, mustard and Swerve sweetener in a bowl.

Divide the mustard mixture in half and set aside one half for dipping sauce.

Brush chicken with 1/4 of the mustard mixture (see Doug's video) Mix crushed pork rinds, parmesan cheese, garlic, and onion together.

Sprinkle 1/2 of the crumb mixture in the bottom of the baking dish.

Place the chicken, mustard mixture side down, into the pork rind mixture.

Brush the top of the chicken breast with mustard mixture.

Place the two slices of cheddar cheese (2 ounces) on top of chicken breast.

Place the other half of the chicken breast onto the cheddar cheese.

Brush the chicken breast with mustard mixture.

Take the remaining pork rinds and spread evenly over chicken breast.

Bake Bake for 30-40 minutes or until the chicken is cooked through.

Remove the chicken from the oven, cut in half and plate.

Add a side of the mustard dipping sauce and serve.

Serves 2.