Cut chicken breast in half horizontally and use a meat mallet to flatten. Dip in the coconut flour and sprinkle with salt and pepper.
Fry chicken breast in a fry pan on medium heat with some butter until cooked through.
Remove chicken. To the pan add chicken broth, lemon juice, Dijon mustard, and a sprinkle of extra coconut flour and bring to a boil.
Add chicken back to the pan and layer with a slice of ham and a slice of cheese on top of each half, cover and simmer until cheese is melted.
Serve with a garden salad.