1   Fry shallots in coconut oil in a saucepan over medium heat for about 2 minutes.
2  Add wine and vinegar and cook until dry
3   Add cream, mustard, soy (or tamari), bouillon (optional), fiber syrup, and spices and stir.
4  Bring to a boil, lower heat and let simmer.
5   Butterfly the chicken breast by placing one hand on top of it and gently pressing down to prevent it from sliding. Using a sharp cook knife cut the breast from one long side towards the other long side stopping just before it is split in half. Open the chicken breast up so that it resembles a butterfly. Use a tenderizer to flatten the chicken breast.
6   Place ham and cheese on top of the chicken breast making sure they stay inside the edges of the breast.
7   Press down on the middle of the breast and fold one half over the other, then pinch the edges so that the ham and cheese are totally closed in.
8   Spread the breading on a plate, brush the breast with the mustard and roll it in the breading so that it is completely covered.
9   Fry the breast in a nonstick pan on high heat appr 1 min on each side in the oil and butter. Lower to medium heat and cook for another 3-5 min on each side. Chicken breast is done when juices run clear when stuck with a toothpick or similar.

10   While breast is cooking go back to the sauce. If it is thick enough add mushrooms and bring back to a boil, lower heat and let simmer for a couple of minutes. If the sauce is not thick enough then add guar gum powder a pinch at a time while constantly whisking until it reaches desired thickness, then add mushrooms.

Serve with SLD’s bacon wrapped cream cheese & peanut butter filled zucchini.